Contest-Winning Fruitcake Cookies
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.
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 sweetened shredded coconut
Reviews
This recipes reminds me of the fruitcake my Mom made when we were kids. It was made with graham cracker crumbs and marshmallow cr?me. It was so good like these cookies!!
My family has loved this recipe for 16 years. My husband asks for me to make these.
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!