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TOTAL TIME: Prep: 15 min. Bake: 15 min./batch
MAKES: 30 servings

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups old-fashioned oats
  • 1 cup flaked coconut
  • 1/2 cup chopped dates
  • 1/2 cup each chopped red and green candied cherries
  • 1/2 cup chopped candied pineapple

Nutritional Facts

2 each: 168 calories, 8g fat (4g saturated fat), 15mg cholesterol, 109mg sodium, 23g carbohydrate (15g sugars, 1g fiber), 2g protein .

Directions

  1. In a bowl, cream butter, shortening and sugars. Add egg and vanilla; mix well. Combine flour, baking soda, salt and oats; add to creamed mixture and mix well. Stir in the coconut, dates, cherries and pineapple.
  2. Shape into 1-in. balls; place on greased baking sheets. Bake at 325° for 15 minutes or until lightly browned. Cool on wire racks. Yield: 5-6 dozen.
Originally published as Fruitcake Cookies in Taste of Home December/January 1996, p13


Reviews for Fruitcake Cookies

AVERAGE RATING
(2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (0)
2 Star
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1 Star
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MY REVIEW
ValeriaD 214781
Reviewed Dec. 13, 2014

"These cookies taste great and I will definitely make them again. Omitting the coconut and substituting raisins worked really well. The only thing I will do differently next time is to chill the dough for a few hours before baking, because the cookies spread out way too much and were flat with overly browned edges."

MY REVIEW
nancy03743 8311
Reviewed Jan. 1, 2010

"Delicious. The only thing I did different was omit the coconut and use 1 cup raisins. Husband loved them also."

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