Fruitcake Cookies Recipe

5 2 2
Publisher Photo

Fruitcake Cookies Recipe

Read Reviews
5 2 2
Publisher Photo
Dorcas Wright of Guelph, Ontario says her old-fashioned goodies are "fun, colorful and chewy without being sticky".
MAKES:
30 servings
TOTAL TIME:
Prep: 15 min. Bake: 15 min./batch
MAKES:
30 servings
TOTAL TIME:
Prep: 15 min. Bake: 15 min./batch

Ingredients

  • 1/2 cup butter or margarine, 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

Directions

In a mixing 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.
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

Nutritional Facts

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

  • 1/2 cup butter or margarine, 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
  1. In a mixing 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

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Reviews forFruitcake Cookies

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MY REVIEW
ValeriaD User ID: 2304533 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 User ID: 3419951 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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