Christmas Fruit Cake Cookies
Festive and rich, these Christmas Fruit Cake Cookies combine candied cherries, pineapple, dates, and pecans for a sweet treat perfect for holiday gatherings and gifting.
Ingredients
Instructions
- Knead together eggs, sugar, and margarine.
- Sift flour and mix with egg mixture.
- Add candied red cherries, green cherries, pineapple, dates, and chopped pecans.
- Cover and refrigerate overnight.
- Drop by teaspoonfuls on a cookie sheet sprayed with Pam.
- Bake at 275°F (135°C) for 25 to 28 minutes.
- Do not overbake.
- Best after 2 to 3 weeks.
- Bake in advance for Christmas!
Tips & Substitutions
For a richer flavor, consider substituting the margarine with unsalted butter. If you want a hint of spice, add a teaspoon of cinnamon or nutmeg to the flour. Make sure to chop the fruits and nuts evenly for consistent texture. Refrigerating the dough overnight enhances the flavors and prevents spreading during baking. If you prefer a non-alcoholic version, you can replace bourbon with apple juice.
Serving Suggestions
These Christmas Fruit Cake Cookies are delightful on their own, but they can also be paired with a warm cup of spiced tea or coffee for a cozy treat. You can serve them alongside Swedish Minted Meringue Trees for a festive platter. For added flair, dust with powdered sugar before serving or package them as homemade gifts.
Storage & Reheating
Store the cookies in an airtight container at room temperature for up to 2 weeks. For longer storage, you can freeze them for up to 3 months. To enjoy them warm, reheat in a preheated oven at 300°F (150°C) for about 5-7 minutes, ensuring they don't dry out.
Nutrition & Diet Analysis (per serving)
Each serving of Christmas Fruit Cake Cookies contains roughly 1171 calories, with 11g protein, 92g carbohydrates, and 91g fat. It is an excellent source of dietary fiber (45% of the Daily Value), protein (21% of the Daily Value), and vitamin C (21% of the Daily Value), and a good source of iron and potassium. It also contributes 13g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh fruit instead of candied fruit?
While fresh fruit can be used, it will alter the texture and moisture content of the cookies. Candied fruit provides a concentrated sweetness and helps maintain the integrity of the cookie. If you prefer, you can use dried fruits like raisins or apricots, but be sure to chop them finely and adjust the sugar accordingly.
How can I make these cookies gluten-free?
To make these cookies gluten-free, substitute the self-rising flour with a gluten-free all-purpose flour blend. Ensure that the blend contains a leavening agent, or add baking powder and salt as needed. This will help maintain the structure and texture of the cookies while keeping them gluten-free.
What is the best way to decorate these cookies?
For a simple decoration, drizzle melted chocolate over the cooled cookies or top them with a light dusting of powdered sugar. You can also use royal icing for a more festive look. Consider adding edible glitter or colorful sprinkles to match your holiday theme, making them even more festive.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).