Lucinda'S Fruit Cake Cookies
Delightful fruit cake cookies packed with dried fruits and nuts, spiced with allspice and cinnamon, perfect for festive occasions or as a rich, flavorful treat.
Ingredients
Instructions
- Cut the fruit fine.
- Mix the chopped fruit and nuts with 1/2 cup of flour to dredge.
- Cream the butter well and gradually add sugar.
- Add the eggs, one at a time, and beat well.
- Sift the flour, allspice, and cinnamon together.
- Dissolve the soda in the sweet milk and add to the creamed mixture.
- Add the flour and liquid to the creamed mixture, blending well.
- Pour the batter over the floured fruit and nuts, and mix well.
- Drop by tablespoonfuls onto a greased cookie sheet.
- Bake at 350°F (175°C) for 12 to 15 minutes until golden.
Tips & Substitutions
For a more intense flavor, soak the raisins and candied fruit in the grape juice overnight. If you don’t have grape juice, orange juice works well too. To make the cookies even richer, substitute half of the butter with cream cheese. Make sure to refrigerate the dough for about 30 minutes before baking for better texture. Feel free to add chocolate chips for an extra touch. These cookies are reminiscent of traditional American recipes.
Serving Suggestions
Serve these fruit cake cookies alongside a warm cup of tea or coffee for a delightful afternoon treat. They also pair beautifully with Nut And Raisin Squares for a festive platter. For a balanced meal, consider serving them with Spinach On The Side to enhance your dessert experience. These cookies are perfect for holiday gatherings or as a sweet snack any time of year.
Storage & Reheating
Store the cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a sealed bag for up to three months. To reheat, place them in a preheated oven at 300°F (150°C) for about 5-7 minutes to restore their warmth and softness. This method helps maintain their chewy texture.
Nutrition & Diet Analysis (per serving)
Each serving of Lucinda'S Fruit Cake Cookies contains roughly 357 calories, with 3g protein, 32g carbohydrates, and 24g fat.
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 provide a great flavor, you can substitute them with walnuts or almonds depending on your preference. Just make sure to chop them finely to mix well with the cookie dough.
What can I do if my dough is too dry?
If your dough seems too dry, try adding a bit more grape juice or milk, one tablespoon at a time, until you achieve the desired consistency. The moisture is key for chewy cookies, so don’t hesitate to adjust as needed.
Can I make these cookies ahead of time?
Yes, you can prepare the dough ahead of time and refrigerate it for up to three days before baking. Alternatively, you can bake the cookies and store them for later enjoyment. Just ensure they are fully cooled before storing.
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).