I’ll be honest here…I never was a fan of fruitcake. As I was browsing through the baking aisle, I spotted a container of mixed candied fruit, all chopped up and colorful as could be and I thought to myself, why not try to bake something with this fruit. After all, there are several foods that I disliked as a child that I now enjoy. So I bought it, came home and was about to search online for a recipe when I noticed a recipe leaflet on the lid of the fruit container. There it was…a cookie recipe that looked pretty good. I set the oven and started the batter. I was impressed with the outcome. It was not gaggy sweet like I recalled from my childhood. The cookies were firm, yet soft, chewy and very tasty. I’ll definitely make them again next Christmas.
Fruitcake Cookies
Course: Uncategorized24
servingsIngredients
1 cup sugar
1/2 cup shortening (such as Crisco)
1 egg
1 ¾ cup all purpose flour
½ teaspoon salt
½ teaspoon baking soda
¼ cup buttermilk
3/4 cup chopped pecans
1 cup chopped dates
16 ounces fruitcake mix (chopped candied fruit)
Directions
- Preheat oven to 400 degrees.
- Cream the shortening and sugar until light and fluffy.
- Add the egg and beat well.
- Set aside 2 Tablespoons of the flour.
- Combine remaining flour with salt and baking soda.
- Add the dry ingredients alternately with the buttermilk.
- Toss the fruits with the reserved flour.
- Fold in the floured fruits and chopped pecans.
- Drop by spoonfuls onto greased or parchment lined cookie sheets about 1 ½ inches apart.
- 10. Bake for 10-13 minutes, depending on cookie size.
- 11. Remove from cookie sheet and let cool on a rack before packing into an airtight container.
- 12. Makes 3-5 dozen, depending on size of cookies.
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