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.
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
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).
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.
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!
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