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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
  • Total Time
    Prep: 15 min. Bake: 15 min./batch
  • Makes
    8 dozen


  • 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


  • 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.
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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Average Rating:
  • 2124arizona
    Dec 8, 2020

    My Mom used to fix these when we were young. I'm so glad I found the recipe. This recipe comes from my hometown! I have always loved these!

  • llovekin
    Dec 26, 2012

    No comment left

  • comp358
    Dec 19, 2010

    Just made these cookies they are a hit with my fruitcake lovers