Mom'S Fruitcake Cookies
Mom's Fruitcake Cookies are rich, chewy treats packed with candied cherries, pineapple, dates, and toasted pecans, perfect for festive occasions and nut lovers alike.
Ingredients
Instructions
- Put coconut, candied cherries, candied pineapple, chopped dates, and chopped pecans in a large bowl.
- Mix flour and baking powder together.
- Add the flour mixture over the ingredients in the bowl and mix well.
- Pour sweetened condensed milk over the mixture and mix thoroughly.
- Drop spoonfuls of the batter onto a lightly greased cookie sheet.
- Bake at 350°F for 20 minutes or until lightly browned.
Tips & Substitutions
For a delightful twist, try adding chopped walnuts or almonds to the mix for added crunch. If you can't find candied pineapple, dried pineapple can be substituted, but it may alter the texture slightly. Ensure your sweetened condensed milk is at room temperature for easier mixing. For a more festive flavor, consider incorporating a splash of rum or vanilla extract.
Serving Suggestions
These fruitcake cookies are delightful on their own but can also be served alongside a cup of tea or coffee for an afternoon treat. They pair beautifully with Fresh Lime Pie for a sweet dessert spread. Consider presenting them on a festive platter during the holidays, alongside other cookies and treats to impress your guests.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them in a single layer and then transfer to a freezer bag, where they can last for up to three months. To reheat, simply pop them in a preheated oven at 350°F for about 5-7 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Mom'S Fruitcake Cookies contains roughly 1948 calories, with 41g protein, 296g carbohydrates, and 72g fat. It is an excellent source of iron (84% of the Daily Value), protein (82% of the Daily Value), and dietary fiber (78% of the Daily Value). Note that it is relatively high in sodium, at 622mg per serving (27% 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 types of nuts in this recipe?
Yes, you can definitely substitute pecans with other nuts such as walnuts or almonds. Each nut will impart its own unique flavor to the cookies, so feel free to experiment based on your preference or what you have on hand.
What can I do if my cookie batter seems too dry?
If your batter appears too dry, try adding a little more sweetened condensed milk, a tablespoon at a time, until you reach the desired consistency. Make sure to mix thoroughly to ensure even distribution of moisture throughout the batter.
Can these cookies be made gluten-free?
Absolutely! To make gluten-free fruitcake cookies, simply substitute the plain flour with a gluten-free all-purpose flour blend. Make sure it contains binding agents like xanthan gum for the best texture. The flavor will remain delicious while accommodating gluten-free diets.
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).