I remember the fruitcakes as a child. I never was a fan. Too many gooey, sticky unidentifiable foods in them. Momma made occasionally but I don’t think it was her favorite either. It was one of those things that appeared at Christmas dinner but no one really ate it.

Well, my palate hasn’t changed that much. But my sweet cousin Katie, introduced me to Easy Fruitcake Cookies. I actually love them. And this recipe, though it looks small in the pan, makes a lot of cookies, especially if you are desiring to make and giveaway.

I learned from my daughter to bake cookies halfway, then turn the cookie sheet and the cookies bake more evenly. I am so happy to state I can learn from my kids. Also the baking time is 10-12 minutes. If you prefer a softer cookie, consider 9-10 minutes. And if you like a brownie crispier cookie, watch and cook a bit longer.

Don’t let the word “fruitcake” keep you from trying these. They also make awesome gifts for neighbors. Remember, it is better to give than receive. That’s what Momma always said. Of course, I didn’t believe it when I was a child but I totally get it now in my late years.

Yield: 48-60

EASY FRUITCAKE COOKIES

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Festive cookie full of candied fruit, pecans, and dates

Prep Time 15 minutes

Cook Time 12 minutes

Total Time 27 minutes

Ingredients

• 1 cup butter
• 1 1/2 cup sugar
• 2 large eggs
• 2 1/2 cups all purpose flour
• 1 tsp. baking soda
• 1 tsp. salt
• 1 1/2 tsp cinnamon
• 16 oz. chopped dates
• 8 oz. chopped candied cherries
• 8 oz. chopped candied pineapple
• 2 cups chopped pecans

Instructions

1. Preheat oven to 350 degrees. Prepare cookie sheets with parchment paper.
2. Cream butter and sugar for about 3-4 minutes stopping to scrape sides with a spatula.
3. Add eggs, beat well. Scrape down sides and beat until combined.
4. Whisk flour, soda, salt, and cinnamon in a large bowl.
5. Add candied fruit to the floured mixture. Stir well.
6. Add pecans and dates to the floured mixture and stir to ensure all ingredients are covered in flour.
7. Add a cup of the floured mixture at a time on a low mixing speed to the butter mixture. Continue to add. It will be thick but it will absorb all of the floured mixtures. Patience.
8. When all is incorporated take a heavy spoon and stir to ensure all of the powdered mixtures have been included.
9. Drop by teaspoonful or small cookie scoop depending on the size cookie you want.
10. Bake about 10-12 minutes. I like to bake for about 7 minutes then turn the cookie sheet around and cook until the desired color. ( Some prefer a softer white cookie and some prefer a browner crunchier cookie.

Nutrition Information:

Yield:

60

Serving Size:

1
Amount Per Serving: Calories: 145Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 14mgSodium: 89mgCarbohydrates: 23gFiber: 2gSugar: 15gProtein: 1g

Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.

“Reality is like a fruitcake; pretty enough to look at but with all sorts of nasty things lurking just beneath the surface.

– A Lee Martinez