How to Make Fruitcake Cookies II - A Step-by-Step Guide

When the holiday season rolls around, there's nothing quite like the smell of freshly baked cookies wafting through the house. And if you're a fan of traditional holiday desserts, then you'll love this recipe for Fruitcake Cookies II. These delicious cookies take all the best elements of a classic fruitcake and transform them into bite-sized treats that are perfect for sharing with friends and family.

While fruitcake often gets a bad rap for being overly dense and packed with too many...

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Ingredients

  • 4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup shortening
  • 2 cups packed brown sugar
  • 2 eggs
  • ⅔ cup milk
  • 1 cup chopped pecans
  • 2 cups dates, pitted and chopped
  • 1 cup candied cherries, quartered
  • 1 cup candied mixed citrus peel
  • ½ cup red and green candied cherries, halved

Information

  • Servings: 48
  • Yield: 8 dozen

  • Sift the flour, measure and sift it again with the baking soda and salt.
  • Cream the shortening add the sugar and eggs. Beat until light and fluffy. Add the milk and flour mixture, mixing well. Stir in the nuts, dates, cherries and candied peel. Cover and chill dough for several hours.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Drop chilled dough by teaspoons, 2 inches apart, onto lightly greased baking sheets. Top each cookie with a half of a candied cherry. Bake at 350 degrees F (175 degrees C) for 8 to 10 minutes.
  • Nutrition

    177 cal.

    • Total Fat: 6g
    • Saturated Fat: 1g
    • Cholesterol: 8mg
    • Sodium: 85mg
    • Total Carbohydrate: 29g
    • Dietary Fiber: 1g
    • Total Sugars: 16g
    • Protein: 2g
    • Vitamin C: 0mg
    • Calcium: 18mg
    • Iron: 1mg
    • Potassium: 82mg