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Better-Than-Fruitcake Cookies Recipe
Better-Than-Fruitcake Cookies Recipe photo by Taste of Home

Better-Than-Fruitcake Cookies Recipe

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Publisher Photo
Mostly fruit and nuts, these sweet and chewy clusters make excellent gifts, freeze well, can be shipped easily, and most importantly, live up to their name. —Lillian Charves, New Bern, North Carolina
TOTAL TIME: Prep:15 min. + standing Bake: 15 min./batch
MAKES:36 servings
TOTAL TIME: Prep:15 min. + standing Bake: 15 min./batch
MAKES: 36 servings

Ingredients

  • 2 cups raisins
  • 1/4 cup bourbon or unsweetened apple juice
  • 2 tablespoons butter, softened
  • 1/4 cup packed brown sugar
  • 1 egg
  • 3/4 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup pecan halves
  • 3/4 cup red candied cherries, halved
  • 3/4 cup green candied cherries, halved

Nutritional Facts

1 cookie equals 93 calories, 3 g fat (1 g saturated fat), 8 mg cholesterol, 40 mg sodium, 16 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

Directions

  1. In a small bowl, combine raisins and bourbon. Cover and let stand for 30 minutes.
  2. In a large bowl, cream butter and brown sugar until blended. Beat in egg. Combine the flour, cinnamon, baking soda, nutmeg and cloves; gradually beat into creamed mixture. Stir in the pecans, cherries and raisin mixture.
  3. Drop by tablespoonfuls onto baking sheets coated with cooking spray. Bake at 325° for 12-15 minutes or until firm. Cool for 2 minutes before removing to wire racks to cool completely. Store in an airtight container. Yield: 3 dozen.
Originally published as Better-Than-Fruitcake Cookies in Healthy Cooking December/January 2013, p70

Nutritional Facts

1 cookie equals 93 calories, 3 g fat (1 g saturated fat), 8 mg cholesterol, 40 mg sodium, 16 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

Reviews for Better-Than-Fruitcake Cookies

AVERAGE RATING
   (15)
RATING DISTRIBUTION
5 Star
 (14)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 18, 2015

"Delicious. They tasted just like fruitcake. I also used the fruitcake mix from the store. It included citron which added the taste I associate with fruitcake. I will definitely make these again."

MY REVIEW
Reviewed Dec. 24, 2014

"Great!! Used candied cherry and pineapple mix and Apple juice,"

MY REVIEW
Reviewed Dec. 19, 2014

"Excellent! I didn't have raisins so I substituted Craisins instead. I also used the Fruit Cake mix that our grocery store had and they turned out wonderful! So much so, I went back to the grocery store to purchase more Fruit Cake Mix."

MY REVIEW
Reviewed Dec. 19, 2014

"Very good recipe! I also used dried fruits instead of candied ones. The dried pineapple, cherries and dried apricots. Maybe will add some citrus next time. I Used only apple juice

for the mix. Baking time is the key. 12 minutes is enough or they dry out too much! I placed mine in the cupcake liners both mini and regular--works great."

MY REVIEW
Reviewed Dec. 18, 2014

"I used to make these many years ago. I substituted 1 1/2 cups of candied fruit peels for the candied red and green cherries and added this to the 2 c raisins and let these soak overnight in 1/2 cup of Brandy instead of bourbon, turning the container over once or twice to be sure the brandy flavored the entire contents of the container. I also used chopped pecans (walnuts are also good....have used them in the past). These are my Hubby's favorite Christmas cookie and I found out today, one of our friends flipped over them when he tasted them. Delicious!"

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