Contest-Winning Fruitcake Cookies Recipe

4.5 2 2
Contest-Winning Fruitcake Cookies Recipe
Contest-Winning Fruitcake Cookies Recipe photo by Taste of Home
Publisher Photo

Contest-Winning Fruitcake Cookies Recipe

Read Reviews
4.5 2 2
Publisher Photo
Since I've enjoyed cooking almost my entire life—I've been doing it since I was old enough to be able to—I should have known the way my husband and I would meet. I was working at our local county fair (when I retired 2 years ago, I was its executive director)...and Mehrle and his dad were putting up a dining room on the grounds one day! This recipe's one people always ask for. They tell me it's habit-forming! I'm the kind of cook who starts with a basic recipe, then throws in "extras" to make it my own. I'm also the type who doesn't like making the same old thing over and over. So it's good my husband's the way he is—Mehrle's happy to eat just about anything I serve.
MAKES:
48 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
48 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 6 cups chopped pecans (about 1-1/2 pounds)
  • 2 cups graham cracker crumbs
  • 1-1/2 cup raisins
  • 1-1/4 cups chopped candied cherries (about 1/2 pound)
  • 1-1/4 cups chopped candied pineapple (about 1/2 pound)
  • 4-1/2 cups miniature marshmallows
  • 1/2 cup evaporated milk
  • 1/4 cup butter, cubed
  • 1-1/2 cups flaked coconut

Directions

In a large bowl, combine pecans, cracker crumbs, raisins, cherries and pineapple. In a large saucepan, combine marshmallows, milk and butter. Cook over low heat, stirring constantly, until melted.
Pour over pecan mixture and mix well. Shape into 1-in. balls and roll in the coconut. Yield: 7-8 dozen.
Originally published as Fruitcake Cookies in Country Woman November/December 1993, p31

Nutritional Facts

2 each: 196 calories, 13g fat (3g saturated fat), 3mg cholesterol, 49mg sodium, 20g carbohydrate (13g sugars, 2g fiber), 2g protein.

  • 6 cups chopped pecans (about 1-1/2 pounds)
  • 2 cups graham cracker crumbs
  • 1-1/2 cup raisins
  • 1-1/4 cups chopped candied cherries (about 1/2 pound)
  • 1-1/4 cups chopped candied pineapple (about 1/2 pound)
  • 4-1/2 cups miniature marshmallows
  • 1/2 cup evaporated milk
  • 1/4 cup butter, cubed
  • 1-1/2 cups flaked coconut
  1. In a large bowl, combine pecans, cracker crumbs, raisins, cherries and pineapple. In a large saucepan, combine marshmallows, milk and butter. Cook over low heat, stirring constantly, until melted.
  2. Pour over pecan mixture and mix well. Shape into 1-in. balls and roll in the coconut. Yield: 7-8 dozen.
Originally published as Fruitcake Cookies in Country Woman November/December 1993, p31

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MY REVIEW
notmineown User ID: 6420933 11200
Reviewed Dec. 28, 2011

"My family has loved this recipe for 16 years. My husband asks for me to make these."

MY REVIEW
sr mary User ID: 5181525 12098
Reviewed Nov. 16, 2011

"It's a good thing these cookies are yummy since it makes a huge batch! I should've been alerted by the large quantities for the ingredients, but I was in a hurry and not thinking. I saw the "48 servings" and thought 48 cookies, but it turns out to make nearly 100 cookies. It also took a lot more than the 1-1/2 cups of coconut listed to cover all those balls. I finished an open bag I had and started a second. It must have been 5, probably 6 cups to cover them like it shows in the picture. Will make again, but only half a batch!"

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