Fruitcake Cookies

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These cookies are FANTASTIC. I made them according to the recipe. They have the perfect amount of sweetness with great texture. While they make a fabulous addition to anyones Christmas cookie collection, they are perfect year round too. I made these for a small dinner gathering and they were a hit! Took the leftovers to my office and everyone devoured them. Thank you Ina

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Ina thank you for this recipe. I love figs and just had to make these cookies. I did use dried cranberries instead of the cherries and substituted Armaretto for the sherry. I also toasted the pecans. This is a winner and my new Christmas cookies for 09.

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I made these lovely cookies for New Year's eve, and they were delicious! I did not have dried figs, but I added a little more of each of the other ingredients. I also substituted dried tart cherries for the candied cherries, which worked out beautifully. I did not have extra-large eggs, so used two large eggs and the batter was perfect. The cookies are buttery and delicate, and really taste like little fruit cake slices. You can bake them closely together, as suggested, as they do not spread much. I baked them for about 15 to 16 minutes. Thanks again, Ina!

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When I was prepping the dried fruit the night before I thougth that i was making a mistake and this was going to be a "fruit cake" cookie. I was wrong! This is so good I will make this every year and have sent the recipe to my mother. I am not a raison fan so i omitted the raisons and instead of candied cherries I used dried. The cloves really add a lot to the cookies too.

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My SIL got the jump on me and made this recipe before I did and offered them as part of the desserts for Christmas. Oh my! I absolutely love fruitcake but never buy it as I'm the only one in my home who would eat it. I used to have it routinely in my youth at Christmas. I also love shortbread and these cookies offer two of my favorite flavors in one make ahead, not too sweet treat! Thanks, Ina! I've got everything assembled to make my own cookie logs to keep in the freezer for an extra special baking session when the holidays are over.

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1. halved the recipe
2. omitted the egg (i don't eat eggs and they did just fine
3. couldn't find candied cherries: substituted dried sweetened cranberries (Craisins?
4. substituted dark rum (Myers's for dry sherry
4. scooped 2 teaspoons full, rolled and flattened with the base of a ramekin (i'm lazy
5. yield: 46
6. i think like its cousin, the fruit cake, this is a hit or miss recipe. i recommend it!

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I just had to try this cookie after seeing Ina's show. Not only do they look pretty, but have fantastic flavor! I love the do ahead steps along with the ease of slice and bake. Usually "fancy" cookies don't make large quanties, not the case with this one. They have made a great addition to my Christmas cookie gifts and favors. Keep cooking Ina, you are one of my favorite programs.

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My new favorite cookie. They are deeelicious! Didn't have the candied cherries or pecans....substituted walnuts.... and they turned out perfectly. I will call them Fruitcake Cookies as Ina referred to them on her show. My only complaint is that the ingredients were listed in ounces rather than cups. I had to do some guesswork. Keep up the good work Ina. You are my favorite chef on the Food Nework.

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I made this recipe from Ina's book, which is quite similar but differs just a bit from her recipe on TV. After the batch was done, I went nuts calling my mother and grandmother telling them how great these cookies were. I ate-- I swear-- at least 10 of them right then and there.
However...so far I am the only one who really likes them! It was such a disappointment to me when my husband, my mother, and everyone else i fed them to said, "well, I wouldn't go back for seconds."
I think in the future I will half the recipe and keep them for myself. They are fabulous along with a cup of tea.
A bit of changes-- I had dates instead of figs, so I used them. Worked fine.

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These cookies are fantastic! I usually half all new recipes I try, but these are soo good I am going to make the other half right away! I used dried cherries instead of candied & accidentally used brandy instead of sherry. Otherwise, I followed the directions exactly & they took 18 minutes in my oven. Perfect texture & not too sweet. They have become my new favorite holiday cookie & plan to make them every year! Thank you Ina!