Photo: Iain Bagwell; Styling: Caroline M. Cunningham
Yield
Makes about 9 dozen

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.

How to Make It

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).

Ratings & Reviews

Melsb6151

Ernize
January 06, 2017
I had a friend ask me if I ever made fruitcake cookies. So on a mission I found this recipe and made them along with others cookies I made for Christmas. Very easy recipe and I couldn't stop eating them as they came out of the oven. Even people who didn't care for fruitcake Loved them. So if you are looking for a very easy and delicious cookie, I recommend these ones to add to your list.

Ernize's Review

JRho74
December 20, 2012
N/A

JRho74's Review

mel
December 16, 2012
I made these for a cookie exchange and they are delicious! I did modify the recipe a little-I used dried cranberries instead of raisins and dried cherries instead of maraschino cherries (I didn't have any). I also just added 1 cup of pecans instead of 4. They were outstanding and disappeared quickly at the exchange and my house! Will definitely make again!