Fruitcake Cookies(Makes 12 Dozen)
Fruitcake Cookies are chewy, nutty treats packed with dried fruits and fragrant spices, perfect for holiday gatherings or gifting to loved ones.
Ingredients
- 1 stick margarine ⓘ
- 1 3/4 cups sugar ⓘ
- 1 teaspoon vanilla
- 1 teaspoon almond flavoring ⓘ
- 1 teaspoon sherry flavoring ⓘ
- 3 eggs ⓘ
- 3 cups flour ⓘ
- 1 pound chopped pecans ⓘ
- 1 teaspoon nutmeg ⓘ
- 1 teaspoon cinnamon ⓘ
- 1/2 teaspoon baking soda ⓘ
- 1/2 cup water ⓘ
- 1 pound chopped dates
- 1 pound chopped candied cherries
- 1 pound chopped pineapple ⓘ
Instructions
- Cream sugar and margarine until smooth and well combined.
- Sift and measure the flour accurately.
- Sift all dry ingredients, including nutmeg, cinnamon, and baking soda, into the measured flour.
- Add eggs, vanilla, almond flavoring, and sherry flavoring to the creamed mixture and beat well.
- Gradually add dry ingredients alternately with water, mixing after each addition.
- Stir in chopped pecans, dates, candied cherries, and pineapple until evenly distributed.
- Drop teaspoonfuls of dough onto a slightly greased cookie sheet, spacing them apart.
- Bake in a preheated oven at 325°F (163°C) for 15 to 20 minutes or until lightly golden.
Tips & Substitutions
For a richer flavor, consider substituting half the margarine with unsalted butter. If you want to reduce sugar, try using a sugar substitute that measures cup-for-cup. Ensure your dates are pitted and chopped uniformly for even distribution. If you're short on time, you can chill the dough before baking to enhance the texture.
Serving Suggestions
These fruitcake cookies are delightful on their own or paired with a warm cup of tea or coffee. They also make a festive addition to holiday cookie platters alongside other treats like Grandma Gentry’S Date Bar Cookies. Consider serving them with a scoop of vanilla ice cream for a delicious dessert.
Storage & Reheating
Store the cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a single layer, then transfer to a freezer-safe bag. To reheat, simply place them in a preheated oven at 300°F (150°C) for about 5-7 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Fruitcake Cookies(Makes 12 Dozen) contains roughly 2398 calories, with 27g protein, 154g carbohydrates, and 170g fat. It is an excellent source of dietary fiber (83% of the Daily Value), protein (54% of the Daily Value), and iron (50% of the Daily Value). Note that it is relatively high in sodium, at 779mg per serving (34% 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 different nuts in this recipe?
Absolutely! While pecans add a lovely crunch, you can substitute with walnuts or almonds to suit your taste. Just ensure that any nuts you choose are chopped evenly to blend well into the dough.
How can I make these cookies less sweet?
To reduce sweetness, you can cut back on the sugar by about 1/4 cup or use a sugar alternative. Additionally, incorporating more chopped fruits like pineapple can balance the flavors without adding much sweetness.
Can these cookies be made ahead of time?
Yes, these cookies can be made ahead and stored. Bake them, let them cool completely, and then store in an airtight container. They also freeze well, so you can make a large batch and enjoy them later!
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).