Mother'S Fruit Cake Cookies
Delightful fruit cake cookies loaded with candied cherries, pineapple, nuts, and spices, offering a rich, festive flavor perfect for holiday gatherings or special occasions.
Ingredients
Instructions
- Chop the dates, candied cherries, pineapple, and nuts.
- Dredge the chopped fruit and nuts in 1 cup of flour.
- Cream the butter and dark brown sugar until well combined.
- Add egg yolks to the creamed mixture and mix well.
- Stir in 2 cups of flour, cinnamon, baking soda, and buttermilk.
- Add the dredged fruit and nuts along with the flour to the mixture and combine.
- Fold in the stiffly beaten egg whites.
- Drop rounded teaspoonfuls of dough onto an ungreased cookie sheet.
- Bake at 350°F (175°C) for 15 to 20 minutes until golden.
Tips & Substitutions
For a richer flavor, consider using unsalted butter and adding a pinch of salt to balance the sweetness. If you don't have buttermilk, milk with a splash of vinegar can work as a substitute. Chopping the nuts and fruits finely ensures even distribution throughout the cookies. For a variation, try adding spices like nutmeg or ginger to enhance the flavor profile, similar to American recipes.
Serving Suggestions
These cookies are perfect for holiday gatherings or as a sweet treat alongside a cup of tea or coffee. They pair beautifully with Easy Custard for a delightful dessert experience. Consider serving them on a festive platter or gift-wrapping them for friends and family for a thoughtful homemade gift.
Storage & Reheating
Once cooled, store the cookies in an airtight container at room temperature for up to a week. To keep them fresh longer, you can also freeze them for up to three months. Just make sure to layer parchment paper between the cookies to prevent sticking. Reheat in a low oven for a few minutes before serving for a warm treat.
Nutrition & Diet Analysis (per serving)
Each serving of Mother'S Fruit Cake Cookies contains roughly 340 calories, with 4g protein, 53g carbohydrates, and 13g 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 fresh fruit instead of candied fruit?
While fresh fruit can add a nice flavor, it contains more moisture and may alter the texture of the cookies. If you prefer using fresh fruit, consider drying it out slightly or reducing the amount of other wet ingredients to maintain the cookie's structure.
What kind of nuts work best in this recipe?
You can use a variety of nuts such as walnuts, pecans, or almonds. Each type of nut will impart its unique flavor to the cookies. Make sure to toast them lightly for added depth and crunch, which enhances the overall taste.
Can I make these cookies gluten-free?
Yes, you can substitute the plain flour with a gluten-free all-purpose flour blend. Make sure the blend contains xanthan gum or a similar binding agent to help maintain the cookie's structure. Keep in mind that the texture may vary slightly from the original recipe.
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).