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.
There’s my grandma’s ice box fruit cake, which is nothing like the spongy, cellophane wrapped brick that is the punchline of so many Christmas jokes. You can find that recipe here.
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!
Watch Me Make Fruitcake Cookies
I had the opportunity to share this recipe with readers of Country Sampler Farmhouse Style magazine on their Facebook page. Watch here:
The good thing about this recipe is that you can make the dough ahead and bake the cookies the next day. Baked fruitcake cookies can also be frozen and served later.
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!
- 1 cup shortening
- 2 cups brown sugar, packed
- 2 eggs
- ½ cup milk
- 3 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 ½ cups pecan pieces
- 2 cups candied cherries
- 2 cups chopped dates
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Cream together shortening, sugar and eggs.
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Add milk and stir to combine.
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Sift together the flour, salt and baking soda. Add the dry ingredients to the wet, and blend.
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Stir in nuts and fruit. Chill dough for at least an hour.
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Preheat oven to 400 degrees. Line baking sheet with silicon mat, parchment paper or lightly grease.
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Drop dough, by rounded teaspoon, onto baking sheet, spaced 2 inches apart.
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Bake for 8 to 10 minutes until lightly browned.
Pin This! Old Fashioned Fruitcake Cookies
For more delicious Christmas cookie and dessert recipes, check out these posts:
Chocolate Dipped Peppermint Candy
No-Bake Christmas Icebox Fruit Cake
30 Yummy Christmas Cookie Recipes
Nutty Salted Caramel Chocolate Sauce
sandra c Logan
I dont have any shortening, what can i sub for it?? Butter??
thank you
Atta Girl Amy
Yes, you can substitute butter.
Wilkins
Just made this on the recommendation of a friend who saw the recipe on your site. My kids loved it. Thanks for sharing.