FRUIT CAKE COOKIES

“I love fruit cake” said no one ever! But certainly fruit cake cookies are different, right?! Each year during my childhood my mom made hundreds of them. And, it’s true, people could not get enough! I know what you’re thinking, but don’t let “fruit cake” perceptions throw you off, this festive holiday goody is absolutely worth trying. The delight of the treat aside, the reason my memories of these cookies are so vivid is because I cut up thousands of pieces of fruit with mom to make these tasty bites a reality. There aren’t many moments of stillness in holiday chaos, but looking back, this was a cherished time.

Recipe

Yields:
Approximately 4-5 dozen cookies (depending on size)

Ingredients:

  • 1 cup butter (softened)

  • 1 ½ cups sugar

  • 2 eggs

  • 2 ½ cups all-purpose flour

  • ½ teaspoon salt

  • 1 teaspoon baking soda

  • 1 teaspoon ground cinnamon

  • 2 8-ounce containers of pitted dates (chopped)

  • 1 8-ounce container of candied pineapple (chopped)

  • 1 8-ounce container of candied cherries (chopped)

  • 3 cups pecans (chopped)

Instructions:

Preheat oven to 375 degrees. Cream butter and then add sugar – beat until light and fluffy. Add eggs and beat well. Combine flour, salt, baking soda and cinnamon. Gradually add to cream mixture, beating each time. Stir in the remaining ingredients. Drop teaspoon sized batter onto cookie sheet. Bake for 12 minutes.