Fruit Cake Cookies

24 servings Prep: 20 m Cook: 15 m Total: 35 m Beginner
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Fruit Cake Cookies
Classic fruit cake cookies packed with pecans, dates, and candied fruits—all the festive flavors of traditional fruitcake in a soft, chewy cookie that’s perfect for the holidays.

Ingredients

24 servings
  • 1 cup shortening
  • 2 cups brown sugar (packed)
  • 2 eggs
  • 2/3 cup sour milk or buttermilk
  • 4 cups sifted flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup pecans chopped
  • 2 cups chopped dates
  • 2 (4 oz) cans of candied fruits and peels

Step-by-Step Instructions

  1. Preheat oven to 375°F. Grease cookie sheets.
  2. Cream shortening and sugar together until light and fluffy. Add eggs and mix well.
  3. Sift flour, baking soda and salt together. Add the flour mixture and milk alternately to the shortening mixture, beginning and ending with flour. Combine well.
  4. Mix in the pecans, dates and candied fruits until evenly distributed.
  5. Drop by teaspoonful onto greased cookie sheet, spacing 1 inch apart. Bake at 375°F for 15 minutes until edges are lightly golden.

Common Problems and Solutions

Q: Can I use fresh fruit instead of candied fruit?

A: Candied fruits and peels are recommended because fresh fruit will add too much moisture and the cookies won't bake properly. The candied fruit also provides the traditional fruitcake flavor.

Q: Why are my cookies spreading too much?

A: Make sure your shortening isn't too soft or melted. Chill the dough for 30 minutes before baking if the kitchen is warm. Also ensure you're measuring flour correctly—spoon it into the measuring cup and level it off.

Tips and Techniques

These cookies actually improve with age—store them in an airtight container for a few days and the flavors will meld beautifully. For longer storage, these freeze exceptionally well for up to 3 months.

Ingredient Substitutions

  • shortening: butter
  • sour milk or buttermilk: regular milk with 2 tsp lemon juice or vinegar added
  • candied fruits and peels: dried cranberries, dried cherries, or mixed dried fruit

Equipment Needed

  • electric mixer or hand mixer
  • mixing bowls
  • cookie sheets
  • measuring cups and spoons
  • flour sifter

Historical Context

Fruitcake cookies became popular as a way to enjoy the festive flavors of traditional fruitcake without the weeks of aging and the dense texture. They’re much more popular than fruitcake itself in modern Southern holiday baking.