Fruitcake Cookies recipe

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Ingredients

1 cup butter
2 cups packed light brown sugar
4 eggs
1 pound golden raisins
1 pound raisins
½ pound red candied cherries
½ pound red candied pineapple
½ pound green candied cherries
½ pound green candied pineapple
1 cup bourbon
2 tablespoons milk
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
3 ½ cups all-purpose flour
1 pound walnut halves
1 pound pecan halves

Nutrition Info

236.5 calories
carbohydrate: 31 g
cholesterol: 17.1 mg
fat: 11.6 g
fiber: 1.7 g
protein: 3 g
saturatedFat: 2.5 g
servingSize: -
sodium: 34 mg
sugar: 21.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a medium bowl, dredge candied fruit and raisins in 1 cup flour.

  2. In a large bowl, cream together brown sugar and butter. Beat in eggs. Gradually beat in bourbon and milk. Mix in remaining flour and spices. Stir in fruit and nuts. Refrigerate overnight.

  3. Preheat oven to 350 degrees F (175 degrees C). Drop dough by teaspoonfuls, about 2 inches apart, onto ungreased cookie sheets.

  4. Bake for approximately 15 minutes. Remove from oven, and cool on wire racks.

Recipe Yield

4 to 6 dozen

Recipe Note

I make these cookies in place of Fruitcakes. They go much faster. These cookies will keep indefinitely in the refrigerator, or store in a closed tin after baking. They are better after several days. Best if made a week or two before Christmas, and hope some are left for Christmas

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