Fruitcake Cookies

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I loved this recipe. We love fruitcake, but sometimes it's too heavy. This is a great alternative.

I tweaked the recipe to fit with what ingredients I had. I used 2 cups of fruitcake fruit mix and 1/2 cup of chopped walnuts instead of the fruits and nuts in the recipe. I also used Grand Marnier instead of the sherry, as another person had suggested.

After thecookies were done, I drizzled them with melted white chocolate, as somebody else had suggested. It really gave the cookies a nice finish, and cut he dryness a little.

These will definitely remain in my holiday cookie baking list!

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If you go in understanding these are savory - then you understand the subsequent addiction to them after one or two cookies. Fantastic - and I hate fruitcake! I switched out the raisins for craisins and coated some of the cookies with powdered sugar for an added sweetness. They will be our newest household cookie tradition.

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Bland and not sweet enough. Was disappointed in this recipe.

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I made these cookies for my husband who loves fruitcake. I love a good shortcake cookies. This is the best of them both. I didn't have figs, so I just used all of the rest of the fruit and nuts that were called for in the recipe. My husband really liked them and I will make them every year instead of buying fruitcake. My husband loved the fact that there are lots of nuts in them. He has found that store bought fruitcakes are putting less and less nuts in their cakes. This was a real find. I doubled the recipe and froze the second batch. Now I can look forward to eating them in the new year. Thanks, Ina.

Sue in Pennsylvania

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Deeeelicious. I modified the dried fruit ingredients since our small town grocery store is limited. I used dried cranberries and dried wild plums in lieu of the candied cherries. An invisible person ate the pecans so I used roasted hazelnuts instead.

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I have made these cookies several times, but always from the cookbook, not the website. The only difference is the amount of cherries: the website calls for 2 oz. plus 2 oz. of apricots; the book calls for 4 oz. cherries only. Other than that, these are foolproof and OH SO GOOD! I found them just sweet enough as opposed to some reviewers who thought they could use more sugar. I do not soak the walnuts (as directed in the book, and before soaking the fruit, I microwave the honey for 12 seconds to make it "looser" and add the lemon juice and sherry to that. Then I add the dried fruit, microwave for 30 seconds, stir, and then add the cherries. This helps the fruit absorb more of the liquid and cuts down on the soaking time. I think some people are turned off by the name - "fruitcake" has such a bad rep - but these cookies are to die for. Once the fruitcake haters try the cookies they are hooked!

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I made these cookies almost as the recipe directed, changed up the fruit to what I had but pretty close to the recipe. Rolled them up yesterday and baked them this morning. They look very cute, lots of color. They taste very good, no, much better than very good they are excellent I'm on my fourth one! I think they need just a bit more sugar which I will add when I make more. Probably a 1/2 cup of brown sugar as suggested by someone on this review. And the cloves which I was a bit worried about are so subtle you barely know they are there. But very good, holidayish and will gift nicely.

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These are so delicious. I made them today for the first time. I made 2 substitutions and that was the figs and candied cherries. I didn't have figs or candied cherries so I replaced them with dried cranberries and dried cherries. These were so easy to make. I took these to my son's preschool as a gift for the teachers and already four have asked me for the recipe. I'm going to make these again for a potluck and for my son's occupational therapy office. Thank you Ina for another delicious recipe.

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Amazing! Used the suggestion of another reviewer and used dark rum instead of sherry. Didn't have dried figs or the candied cherries. Instead I used good quality prunes and dried cranberries. I also added a little orange zest. I thought these were fabulous! My kids turned their noses up when I told them what I was baking but once the tasted them, they couldn't get enough.

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The best X'mas cookies I have been baking for years. My family and friends keep asking for them, excellent and easy to make!!