Quick Fruitcake Cookies
TOTAL TIME: Prep: 15 min. Bake: 15 min./batch
YIELD: 8 dozen.
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
Ingredients
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1 cup butter, softened
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1-1/2 cups sugar
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2 eggs
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2-1/2 cups all-purpose flour
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1 teaspoon baking soda
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1 teaspoon ground cinnamon
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1/2 teaspoon salt
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2 cups chopped pecans
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1 package (8 ounces) chopped dates
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8 ounces candied cherries, halved
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8 ounces candied pineapple, diced
Directions
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1.
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.
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2.
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.
Nutrition Facts
2 each: 159 calories, 8g fat (3g saturated fat), 19mg cholesterol, 98mg sodium, 22g carbohydrate (15g sugars, 1g fiber), 2g protein.
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