Heidi Strawn
November 3, 2009

Fruitcake cookies

Fruitcake itself is a gamble: There are some good ones, but there are a lot of bad ones. These cookies, on the other hand, are always delicious. In my family, the “real” name is “Meal-in-one Cookies” because they’re so filling (a minimum of batter holds together a maximum of fruit and nuts), and they pack and travel well.

  • 1 cup butter, softened
  • 1 1/4 cups brown sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 2 1/2 cups flour, divided
  • 1 tsp. baking soda
  • 1 1/2 pounds dates, chopped
  • 1 cup chopped candied pineapple
  • 1/2 pound candied cherries (halves or pieces)
  • 1 cup pecan halves
  • 1/2 cup walnut pieces
  • 1/2 cup coarsely chopped filberts
  • 1/2 cup coarsely chopped Brazil nuts

Combine fruits and nuts in a large bowl and sprinkle with 3/4 cup of flour. Use your hands or a wooden spoon to coat the fruit and nuts with the flour. In another large bowl, cream together the butter and sugar; add the eggs and vanilla, and beat well. Mix in the remaining 1 3/4 cups of flour and the soda. Stir in the floured fruits and nuts (batter will be very stiff). Drop portions of desired size (I use a large soup spoon) onto greased baking sheets, and bake at 350 degrees F until cookies are lightly browned, about 10 minutes. 

Averages 3 dozen cookies.

Subscribe now

Leave a Reply

Your email address will not be published. Required fields are marked *

Next Up

You Should Also read: