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Quick Fruitcake Cookies

 Quick Fruitcake Cookies
For folks who like their fruitcake in small doses, this is the mouthwatering answer. I always have plenty packed away in the freezer to replenish my yuletide supply.—Bonnie Milner, De Ridder, Louisiana
48 ServingsPrep: 15 min. Bake: 15 min./batch

Ingredients

  • 1 cup butter, softened
  • 1-1/2 cups sugar
  • 2 eggs
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 cups chopped pecans
  • 1 package (8 ounces) chopped dates
  • 8 ounces candied cherries, halved
  • 8 ounces candied pineapple, diced

Directions

  • In a large bowl, cream butter and sugar. Beat in eggs. Combine the
  • flour, baking soda, cinnamon and salt; add to creamed mixture and
  • mix well. Fold in the pecans, dates and fruit.
  • Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets.
  • Bake at 325° for 13-15 minutes or until lightly browned. Remove
  • to wire racks to cool. Yield: 8 dozen.
Nutritional Facts: 1 serving (2 each) equals 159 calories, 8 g fat (3 g saturated fat), 19 mg cholesterol, 98 mg sodium, 22 g carbohydrate, 1 g fiber, 2 g protein.