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Photo: Iain Bagwell; Styling: Caroline M. Cunningham Photo by: Photo: Iain Bagwell; Styling: Caroline M. Cunningham

Fruitcake Cookies

From the Kitchen of Jennifer Heichel, Andalusia, AL

Chock-full of dried fruit and pecans, these chewy two-bite nibbles won't be relegated to the re-gift pile.

Southern Living DECEMBER 2012

  • Yield: Makes about 9 dozen

Ingredients

  • 1 1/2 cups sugar
  • 1 cup butter, softened
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • Pinch of salt
  • 1 pound mixed candied fruit and peel
  • 4 cups chopped toasted pecans
  • 1 cup raisins
  • 1 cup maraschino cherries, chopped

Preparation

Preheat oven to 300°. Beat sugar and butter at medium speed with a heavy-duty electric stand mixer until creamy. Add eggs, 1 at a time, beating until blended after each addition. Stir in vanilla. Sift together flour, baking soda, and salt; gradually add to sugar mixture, beating until blended. Stir in candied fruit and peel, pecans, raisins, and cherries. Drop dough by tablespoonfuls 1 inch apart onto lightly greased baking sheets. Bake 18 to 20 minutes or until lightly browned. Cool completely on wire racks (about 20 minutes).

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