Fruitcake Cookies

Yes, I am one of the weird people who really enjoy Fruitcake. I don’t re-gift a good fruitcake. And if my family is well-behaved, I may share with them!  I never make my own fruitcake since it takes so long to mature that I never have time, so I usually have to settle with store-bought fruitcake. About 5 years ago, I had my first fruit cake cookie. It was made by my aunt’s mother-in-law who does not share any of her recipes. Thankfully, I stumbled upon one in the Christmas Special Edition of Southern Living.  Here is my spin.

Fruit Cake cookies
Fruitcake Cookies
1 1/2 cup sugar
1 cup butter
3 eggs – divided
1 teaspoon vanilla
3 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 pound mixed candied fruit
3 cups pecans – toasted
1 cup raisins
1 cup maraschino cherries – chopped

Beat sugar and softened butter at medium speed until fluffy. Add eggs, one at a time. Stir in vanilla. In a separate bowl combine flour, baking soda, cinnamon and nutmeg. Slowly add flour mixture to sugar mixture. Next add fruit and nuts. Drop dough by the spoonful onto a lightly greased baking sheet.  Bake 16-20 minutes at 300 or until lightly browned.

Updated on 7/15/2013 to include a printable recipe card: Fruit Cake Cookies