Lizzie'S Fruit Cake Cookies
Chewy fruit cake cookies packed with candied cherries, pineapple, raisins, and warm spices, perfect for festive occasions or satisfying a sweet, fruity craving.
Ingredients
- 2 lb candied cherries ⓘ
- 2 lb candied pineapple ⓘ
- 1 lb dark raisins ⓘ
- 1 lb chopped dates ⓘ
- 1 lb white raisins ⓘ
- 6 c chopped pecans ⓘ
- 3 1/2 c all-purpose flour ⓘ
- 1/2 c margarine ⓘ
- 1 1/2 c brown sugar ⓘ
- 4 eggs ⓘ
- 1 c pineapple juice ⓘ
- 2 Tbsp milk
- 1 tsp ground cinnamon ⓘ
- 1 tsp ground allspice
- 1 tsp ground nutmeg ⓘ
- 1 tsp ground cloves
Instructions
- Cut fruit into small pieces and combine with nuts. Dredge in 1 cup of flour and set aside.
- Cream margarine and brown sugar until well blended.
- Add eggs one at a time, beating well after each addition.
- Stir in pineapple juice, milk, and dry ingredients until thoroughly mixed.
- Add the floured fruit and nuts, working with your hands to distribute evenly.
- Drop by teaspoonfuls onto a greased cookie sheet.
- Bake at 275°F (135°C) for 12 to 15 minutes until lightly browned.
Tips & Substitutions
To enhance the flavor, consider adding a splash of vanilla extract or a tablespoon of orange zest to the batter. If you prefer a healthier option, substitute half of the margarine with unsweetened applesauce. Ensure the candied fruits are well-drained to avoid excess moisture in the dough. For a twist, try using a mix of nuts like walnuts or almonds instead of pecans.
Serving Suggestions
These fruit cake cookies are delightful on their own but also pair wonderfully with a cup of tea or coffee. For a festive touch, serve alongside a Frozen Pina Colada Dessert or a slice of West Virginia Joy Cake. Consider presenting them on a decorative platter for special occasions or holiday gatherings to impress your guests.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to one week. For longer storage, you can freeze them by layering between wax paper in a freezer-safe container. To reheat, simply place them in a preheated oven at 300°F for about 5-10 minutes to restore their freshness and warmth.
Nutrition & Diet Analysis (per serving)
Each serving of Lizzie'S Fruit Cake Cookies contains roughly 5703 calories, with 75g protein, 994g carbohydrates, and 241g fat. It is an excellent source of dietary fiber (659% of the Daily Value), iron (222% of the Daily Value), and calcium (154% of the Daily Value). Note that it is relatively high in sodium, at 2731mg 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?
While fresh fruit is not recommended due to moisture content, you can use dried fruits like apricots or cranberries for a different flavor. Just make sure to chop them finely and adjust the flour slightly to maintain the right consistency in the dough.
How do I know when the cookies are done baking?
The cookies are done when they are lightly browned around the edges and firm to the touch. Since baking times can vary, start checking them at the 12-minute mark. They will continue to firm up slightly as they cool on the baking sheet.
Can I make the dough ahead of time?
Yes, you can prepare the dough in advance and refrigerate it for up to 24 hours. Just make sure to cover it well to prevent drying out. When you're ready to bake, scoop and place the dough on a baking sheet directly from the fridge, adding an extra minute or two to the baking time.
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).