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)

Prep time:
25 minutes

Bake time:
12 minutes per batch

Ingredients:

  • 1 cup (2 sticks or 8 ounces) unsalted butter, softened

  • 1 ½ cups granulated sugar

  • 2 large eggs

  • 2 ½ cups all-purpose flour

  • ½ teaspoon salt

  • 1 teaspoon baking soda

  • 1 teaspoon ground cinnamon

  • Two 8-ounce containers of pitted dates, chopped

  • One 8-ounce container of candied pineapple, chopped

  • One 8-ounce container of candied cherries, chopped

  • 3 cups pecans, chopped

Equipment:

  • Large mixing bowl

  • Electric mixer (handheld or stand mixer)

  • Measuring cups and spoons

  • Small mixing bowl

  • Cookie sheets

  • Parchment paper or silicone baking mats (optional, for easier cleanup)

  • Teaspoon or small cookie scoop

Instructions:

  1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375°F (190°C). Line your cookie sheets with parchment paper or silicone baking mats for easier cleanup and to prevent sticking (optional, but recommended).

  2. Cream Butter and Sugar: In a large mixing bowl, using an electric mixer, cream together the softened butter and granulated sugar 1 until the mixture is light and fluffy. This process incorporates 2 air, which helps create a tender cookie.  

  3. Add Eggs: Beat in the eggs one at a time, mixing well after each addition to ensure they are fully incorporated into the butter-sugar mixture.

  4. Combine Dry Ingredients: In a separate small bowl, whisk together the all-purpose flour, salt, baking soda, and ground cinnamon until evenly combined. This ensures that the leavening and spice are distributed throughout the batter.

  5. Gradually Add Dry Ingredients to Wet Ingredients: Gradually add the flour mixture to the creamed butter mixture, beating on low speed after each addition until just combined. Be careful not to overmix the dough once the flour is added, as this can develop the gluten and make the cookies tough.

  6. Stir in Fruits and Nuts: Stir in the chopped dates, chopped candied pineapple, chopped candied cherries, and chopped pecans until they are evenly distributed throughout the cookie dough.

  7. Drop Dough onto Baking Sheets: Drop the cookie dough onto the prepared baking sheets using a teaspoon or a small cookie scoop, leaving about 2 inches of space between each cookie to allow for spreading.

  8. Bake the Cookies: Bake in the preheated oven for 12 minutes, or until the edges of the cookies are lightly golden brown. The centers may still look slightly soft but will continue to set as they cool.

  9. Cool the Cookies: Let the cookies cool on the baking sheets for a few minutes before carefully transferring them to a wire rack to cool completely. This prevents them from breaking while they are still soft.

Enjoy your festive and flavorful Fruitcake Cookies! They are perfect for sharing or enjoying as a special treat. Store cooled cookies in an airtight container at room temperature for up to a week.