These old-fashioned fruitcake cookies are nutty, chewy and delicious with candied fruit and pecans in every bite. If you’re not a holiday fruitcake fan, these cookies will change your mind!
What is it about Christmas fruitcake that sparks such strong emotions? How did it become the “coal in your stocking” of Christmas treats?
Personally, I’m a fan of fruitcake. If you’re not, I have two recipes that I think will change your mind.
And then there’s these old-fashioned fruitcake cookies that are soft, moist and melt-in-your-mouth delicious. Each bite is packed with fruit and nuts — so yummy!
This recipe is adapted from an old church cookbook, so you know it’s good. And a batch makes eight dozen cookies, more than enough to share with the neighbors. Just don’t tell them they’re fruitcake cookies. Call them holiday fruit drops or some other euphemism.
One bite, and they’ll call them delicious!
The good thing about this recipe is that you can make the dough ahead and bake the cookies the next day.
- 1 cup shortening
- 2 cups brown sugar, packed
- 2 eggs
- 1/2 cup milk
- 3 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 1/2 cups pecan pieces
- 2 cups candied cherries
- 2 cups chopped dates
Cream together shortening, sugar and eggs.
Add milk and stir to combine.
Sift together the flour, salt and baking soda. Add the dry ingredients to the wet, and blend.
Stir in nuts and fruit. Chill dough for at least an hour.
Preheat oven to 400 degrees. Line baking sheet with silicon mat, parchment paper or lightly grease.
Drop dough, by rounded teaspoon, onto baking sheet, spaced 2 inches apart.
Bake for 8 to 10 minutes until lightly browned.
For more delicious Christmas cookie and dessert recipes, check out these posts: