Fruitcake Cookies - "Jewels"
Fruitcake Cookies - "Jewels" are festive, nut-filled treats with candied fruit and raisins, perfect for holidays or special occasions, offering a chewy texture and vibrant flavors.
Ingredients
Instructions
- Combine salt with soda and flour; set aside.
- Cream shortening, sugar, and eggs until fluffy.
- Add buttermilk and flour alternately to the creamed mixture.
- Add chopped pecans, chopped candied fruit, and raisins.
- Chill dough for several hours.
- Drop by teaspoonfuls, 2 inches apart, on a lightly greased cookie sheet.
- Top each cookie with a piece of candied cherry, pecan, or fruit.
- Bake in a preheated oven at 375°F for 8 to 10 minutes.
Tips & Substitutions
For a more flavorful cookie, consider adding a teaspoon of vanilla extract or a pinch of nutmeg. If you don't have buttermilk, you can substitute with regular milk mixed with a teaspoon of vinegar or lemon juice. To save time, you can use pre-chopped candied fruit or dried fruits instead. Chill the dough overnight for even better flavor and texture.
Serving Suggestions
These Fruitcake Cookies pair beautifully with a hot cup of tea or coffee. For a festive touch, serve them alongside a slice of Swiss Asparagus Casserole at holiday gatherings. They make great gifts when packaged in decorative tins. Consider adding a side of fresh fruit for a balanced treat.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to three months. Reheat in the oven at 350°F for a few minutes to regain their soft texture.
Nutrition & Diet Analysis (per serving)
Each serving of Fruitcake Cookies - "Jewels" contains roughly 1629 calories, with 30g protein, 309g carbohydrates, and 38g fat. It is an excellent source of protein (61% of the Daily Value), iron (51% of the Daily Value), and calcium (48% of the Daily Value), and a good source of vitamin D. Note that it is relatively high in sodium, at 2733mg per serving (119% of the Daily Value).
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?
Using fresh fruit is not recommended as it has high moisture content, which can affect the dough consistency. Stick with candied or dried fruit to maintain the texture and sweetness of the cookies. If you prefer a fresher taste, consider using dried apricots or figs as alternatives.
How can I make these cookies healthier?
To make these cookies healthier, you can substitute half of the all-purpose flour with whole wheat flour for added fiber. Additionally, using coconut oil instead of shortening can provide a healthier fat option. Reducing the sugar by a quarter cup can also make them less sweet while still delicious.
Can I make this dough in advance?
Yes, you can make the dough in advance and refrigerate it for up to three days. Just wrap it tightly in plastic wrap or place it in an airtight container. If you plan to freeze the dough, scoop the cookie dough onto a baking sheet, freeze until firm, then transfer to a bag and store for up to three months.
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).