Fruitcake Cookies

Southern Living
9 dozen


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1/4 cup butter or margarine, softened
1/2 cup firmly packed dark brown sugar
2 large eggs, separated
1 1/2 teaspoons baking soda
1 1/2 tablespoons milk
2 tablespoons orange juice
1 1/2 cups all-purpose flour
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 (8-ounce) package chopped dates
1/2 pound red candied cherries, quartered
1/2 pound candied pineapple,chopped
1 (15-ounce) package golden raisins
3 cups chopped pecans


Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add egg yolks, beating just until blended.

Combine baking soda and milk, stirring until soda dissolves; add orange juice.

Combine flour and next 4 ingredients. Combine 1/2 cup flour mixture, dates, and next 4 ingredients, tossing gently to coat.

Add remaining flour mixture to butter mixture, alternately with milk mixture, beginning and ending with flour mixture. Gradually stir fruit mixture into batter.

Beat egg whites at high speed with an electric mixer until stiff peaks form; fold into batter.

Drop dough by level tablespoonfuls onto lightly greased baking sheets.

Bake at 300° for 15 to 18 minutes or until lightly browned.

Note: Cookies may be stored in an airtight container up to 1 week or frozen up to 3 months.

Created date

October 2003