Fruitcake Cookies
- Level: Easy
- Yield: 2 dozen cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 214
- Total Fat
- 16
- Saturated Fat
- 4
- Carbohydrates
- 17
- Dietary Fiber
- 2
- Sugar
- 9
- Protein
- 3
- Cholesterol
- 26
- Sodium
- 36
- Total: 40 min
- Active: 15 min
Ingredients
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 cup (1 stick) butter, room temperature
1/2 cup packed light brown sugar
2 large eggs, lightly beaten
1/4 cup whole milk
3 1/2 cups coarsely chopped pecans
1 cup candied cherries, chopped
3 slices candied pineapple, chopped
Half of a 15-ounce box golden raisins, chopped
Directions
- Preheat the oven to 300 degrees F. Line 2 cookie sheets with parchment.
- Sift together the flour, baking soda and cinnamon in a bowl. Cream the butter and sugar in a separate bowl, then gradually add the eggs. Add the dry ingredients alternately with the milk, blending well. Mix the pecans, cherries, pineapple and raisins in a large bowl, then pour the batter over them. Fold the fruit and nuts into the batter by hand, mixing well. Drop the batter by tablespoonfuls onto the prepared cookie sheets. Bake for 20 to 25 minutes, or until golden and done.