Fruit Cake Cookies

4 to 6 dozen servings Prep: 15 m Cook: 12 m Total: 27 m Beginner
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Fruit Cake Cookies
Best Christmas cookies I have ever eaten! Don’t let the title fool you, these festive cookies with dates, candied cherries, candied pineapple, and pecans don’t taste like fruit cake—they just look like it. Perfect for holiday cookie trays and gift giving.

Ingredients

4 to 6 dozen servings
  • 1 lb dates, chopped
  • 8 oz candied cherries
  • 8 oz candied pineapple
  • 1 lb pecans
  • 1 cup butter or margarine
  • 1 1/2 cups sugar
  • 2 eggs
  • 2 1/2 cups flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp cinnamon

Step-by-Step Instructions

  1. Preheat oven to 350°F. Grease cookie sheets or line with parchment paper.
  2. Chop pecans, and cut candied pineapple and candied cherries into small pieces.
  3. In a large mixing bowl, cream together butter and sugar until light and fluffy.
  4. Beat in eggs until well combined.
  5. In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.
  6. Add dry ingredients to the butter mixture and mix until just combined.
  7. Fold in the chopped dates, candied cherries, candied pineapple, and pecans until evenly distributed.
  8. Drop by teaspoon onto greased cookie sheets, spacing about 2 inches apart.
  9. Bake at 350°F for 10 to 15 minutes, until edges are lightly golden.
  10. Remove from oven and let cool on cookie sheet for 2 minutes before transferring to a wire rack to cool completely.
  11. Makes 4 to 6 dozen depending on size of cookie.

Common Problems and Solutions

Q: Why are my cookies spreading too much?

A: Make sure your butter is at room temperature, not melted. Also, be sure not to overmix the dough once you add the flour, and chill the dough for 15-20 minutes if it seems too soft.

Q: Can I make the dough ahead of time?

A: Absolutely! The dough can be made 1-2 days in advance and refrigerated. You can also freeze the dough for up to 3 months. Just thaw in the refrigerator overnight before baking.

Tips and Techniques

For easier handling, you can roll the dough into balls with your hands instead of dropping by spoon. This gives you more uniform cookies. Store in an airtight container with wax paper between layers to prevent sticking—these cookies actually get better after a day or two as the flavors meld together.

Ingredient Substitutions

  • candied cherries: dried cranberries or chopped maraschino cherries
  • candied pineapple: dried pineapple or chopped dried apricots
  • dates: raisins or dried figs
  • butter: margarine or shortening

Equipment Needed

  • mixing bowls
  • electric mixer or wooden spoon
  • cookie sheets
  • parchment paper (optional)
  • wire cooling rack
  • measuring cups and spoons

Historical Context

Fruitcake cookies became popular in the South as a way to enjoy the festive flavors of traditional fruitcake without the heavy, dense texture that many people find off-putting. These cookies offer all the colorful, candied fruit appeal perfect for Christmas cookie trays.