Fruitcake Cookies(Holiday Cookies)
Festive and flavorful, these fruitcake cookies combine chopped nuts, candied fruit, and spices for a rich holiday treat suitable for sharing with family and friends.
Ingredients
Instructions
- In a large mixing bowl, cream together the margarine and brown sugar.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the cooking sherry or orange juice.
- In a separate bowl, combine the self-rising flour and cinnamon.
- Gradually add the dry ingredients to the wet mixture, mixing until combined.
- Fold in the chopped nuts, candied pineapple, chopped dates, white seedless raisins, and chopped candied cherries.
- Preheat the oven to 350°F (175°C).
- Drop spoonfuls of the batter onto a greased baking sheet or parchment-lined tray.
- Bake for approximately 12-15 minutes, or until golden brown around the edges.
- Allow cookies to cool on a wire rack before serving.
Tips & Substitutions
For a twist on the traditional fruitcake, consider substituting the cooking sherry with apple juice or adding a splash of vanilla extract for extra flavor. If you're looking to lighten the recipe, you can use half the amount of margarine and replace it with unsweetened applesauce. Make sure to chop the nuts and fruits evenly for consistent texture in the cookies.
Serving Suggestions
These fruitcake cookies are delightful served with a warm cup of tea or coffee. For a festive touch, drizzle with a simple icing made from powdered sugar and milk. They also make a great addition to cookie platters during the holidays, pairing beautifully with standard biscuits or Ruby Bedwell's Castor Oil Cookies for a unique dessert spread.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to three months. To reheat, warm them in a preheated oven at 300°F (150°C) for about 5-7 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Fruitcake Cookies(Holiday Cookies) contains roughly 2669 calories, with 25g protein, 571g carbohydrates, and 55g fat. It is an excellent source of dietary fiber (151% of the Daily Value), potassium (100% of the Daily Value), and iron (55% of the Daily Value). Note that it is relatively high in sodium, at 591mg per serving (26% 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 fruits instead of candied fruits?
While fresh fruits can be used, they add more moisture to the cookies, which may alter their texture. If you prefer fresh fruits, consider reducing the liquid ingredients slightly and adding more flour to maintain the cookie's consistency. Dried fruits like raisins or cranberries are also great substitutes.
What can I use if I don't have self-rising flour?
If you don't have self-rising flour, you can easily make your own by combining all-purpose flour with baking powder and salt. For each cup of self-rising flour needed, use 1 cup of all-purpose flour, add 1 1/2 teaspoons of baking powder, and 1/4 teaspoon of salt. This will ensure your cookies rise properly.
How do I know when the cookies are done baking?
The cookies are ready when they are golden brown around the edges and slightly soft in the center. Keep an eye on them during the last few minutes of baking, as oven temperatures can vary. If you're unsure, you can also do a toothpick test: if it comes out clean or with a few crumbs, they're done.
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).