Fruitcake Cookies

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I only got 4 doz. following the directions and substituted grand marnier for the sherry. This is such a lovely alternative to fruitcake and is now part of my Christmas baking regiment. Would love to know how if the dark cake version could be adapted.

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These cookies are just delicious!! If you follow the recipe EXACTLY they will come out perfectly. I don't understand how people can switch ingredients and add and subtract things and expect them to be as Ina's are! Do not substitute...follow exactly and they will be perfect. These cookies are great, not too sweet, just right for Christmas giving or anytime of year. I have made these for several years now and people expect them! Delicious.

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I love these. I too made them exactly as the recipe said to and they turned out marvelous. Wonderful fruitcake taste & texture. IF you wanted them sweeter you might make a thin glaze & dip 1/4 - 1/2 in it. Wouldn't want to get too much on them because it would ruin them. I'm a fruitcake lover & so is my hubby so we adore this. I rarely make cookies but this one will be the exception. <3

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I made these cookies last night (exactly according to the recipe and my family loves them! Even my husband, who hates fruitcake loves them! There were really good with coffee this morning. My suggestion to anyone thinking about making these cookies is to follow the recipe without changing it up. I noticed that most of the mediocre reviews were from people who changed it up. Thanks, Ina!

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I love fruitcake so I was anxious to try this recipe. I was a little disappointed in them but part of it may be my fault. I replaced 2/3s cup of regular flour with white whole wheat flour and that may have been what made the cookies dry. Or else I baked them a little too long. I found it hard to tell when the cookies were done because they didn't brown at all so I think I left them in the oven a couple of minutes too long. I wanted to include them in cookies I am giving away but I think I'll end up eating them instead, unless I put in a few cookies with real light bottoms - maybe those won't be so dry. Plus, I cut my cookies a little less than 1/2" thick because I thought that was too thick.

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Attempted to half the recipe by halving all measurements.
However, I ended up with a dough that would not bake,
possibly due to the recommended thickness? I let the dough chill in the fridge overnight instead of just a couple of hours. Anyone else have this problem?

On a side note, I used Rum/Brandy since I didn't have any Sherry. Also, I used dried cherries.

I'd like to try again though. With some modifications it might work.

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This recipe is great! However, I made the following changes: dates instead of figs, and candied lemon and orange peel instead of apricots. It's more like fruitcake that way. I made it 3 ways (dough into 3 logs instead of 2. Plain, log rolled in raw sugar before cooling, and powdered sugar glaze after cookie has cooled. The winner (amongst my coworkers is #2 - it added a hint of sweetness and crunch without overpowering the cookie flavor.

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Love, Love, Love ! Had to change a bit...

1. Spiced Rum not Sherry
2. Substitute half the butter with cream cheese it keeps the cookies a bit more moist
3. 1/8 tsp. of clove and/or nutmeg and/or cardamom what ever you prefer AND a 1/4 tsp. cinnamon.
4. Zest of one orange

Feel free to change up the dried fruit as well !

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i was not happy with this. I thought it was dry and the clove was too strong. I'll omit the clove the next time. maybe tir a differnt liquor . i think i'll drizzle them with chocolate to jazz them up becaus ei thought they tasted terrible/

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Good taste but when I'm watching a video to see how something is done I would like to actually see what is going on with the recipe. I don't need to see the cook, I know what they look like. Why do the camera people think I want to look at Ina when I'm trying to see how she is mushing the dough? My dough was very sticky and yet what I saw of her dough it was much dryer and easier to roll. It looked to me like she had doubled the recipe and we all know the shows do whatever is required to make something look much better than it would in person. I think her recipes are wonderful and must taste great but the filming steers me away from this cooking show. I think I'd make them drop cookies next time and there is no way my rolls of dough would stretch 18 inches and still be that fat around. Sorry FN I'll look elsewhere.