Jen Causey; Food Styling: Rishon Hanners; Prop Styling: Kay Clarke
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

Fruit cake cookies

December 30, 2018
My sister made these cookies. Her recipe is about fifty years old. Instead of sugar she used grape or apple jelly. Her recipe called for 1 1/2 cups of flour so she used 1/4 cup of jelly. She also added 1/2 tsp. of cloves, cinnamon and nutmeg.

JRho74's Review

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!

Ernize's Review

December 20, 2012


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.