Once after making a fruit cake, I had some fruit and nuts left over. I mixed them into a basic cookie dough along with pineapple and coconut. These soft, colorful cookies are a nice addition to a Christmas dessert tray.
This recipe, given to me by a friend years ago, was one I used to save just for Christmas. But friends and family began to request them regularly, and now I buy extra candied cherries when they go on sale in December so I can make the treats all year long.
Brimming with candied fruit, coconut and pecans, these sweet morsels resemble fruitcakes. My grandmother would bake and serve the cookies in decorated miniature paper or foil muffin liners, and I have carried on the tradition.
Two of my favorite things, gingerbread and fruitcake, meet in a truly great cookie. You’d never know this recipe starts with a mix. It bursts with fruit, nuts and gingerbread flavor, topped with a delightful orange glaze. —Jamie Jones, Madison, Georgia
Conna Duff from Lexington, Virginia shares her variation on spritz cookies. "Lime Jell-O tints the dough and gives these wreaths a hint of fruity flavor," she says. "Try other flavors and shapes, too."
Sliced strawberries, kiwi and whipped topping dress up a soft chocolate chip cookie in this easy recipe from Beverly Coyde of Gasport, New York. A decorative drizzle of melted chocolate makes the delectable dessert fancy enough for a special dinner.
Meet the Cook: Even people who normally won't eat fruitcake enjoy these, I've found.
We are retired (my husband and I have two grown daughters). I've been cooking for 50 years...and my mother, who's 83, thinks nothing of baking 8 dozen cinnamon rolls, custard pies and raisin bread all on the same day!—Libby Over, Phillipsburg, Ohio