Pat'S Fruitcake Cookies
Sweet and nutty fruitcake cookies packed with raisins, candied cherries, pineapple, and pecans, offering a festive flavor perfect for holiday gatherings and cookie lovers alike.
Ingredients
Instructions
- Cream butter and brown sugar until smooth and fluffy.
- Add flour, eggs, and cinnamon to the mixture and blend well.
- Mix in golden raisins, chopped candied cherries, and chopped pineapple until evenly distributed.
- Drop teaspoonfuls of dough onto a greased cookie sheet, spacing them apart.
- Bake at 350°F (175°C) for 10 to 12 minutes until golden brown.
Tips & Substitutions
For a richer flavor, consider using dark brown sugar instead of light. If you want to lighten the recipe, you can substitute half of the butter with unsweetened applesauce. Ensure the eggs are at room temperature for better incorporation. If you enjoy additional spices, a dash of nutmeg or allspice can enhance the taste of these cookies.
Serving Suggestions
These fruitcake cookies are delightful on their own but pair wonderfully with a cup of tea or coffee. For extra indulgence, serve them alongside a scoop of vanilla ice cream. They make a festive addition to holiday cookie platters or can be enjoyed as a sweet treat during gatherings. Consider pairing with Nancy'S Butterscotch Things for an impressive dessert spread.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies in a single layer, then transfer them to a freezer bag. To reheat, 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 Pat'S Fruitcake Cookies contains roughly 5852 calories, with 32g protein, 419g carbohydrates, and 456g fat. It is an excellent source of protein (63% of the Daily Value), iron (63% of the Daily Value), and calcium (53% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 780mg 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 types of nuts in this recipe?
Yes, you can substitute chopped walnuts or almonds for the pecans if you prefer. Just keep in mind that different nuts may slightly alter the flavor and texture of the cookies.
How can I make these cookies gluten-free?
To make these cookies gluten-free, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum. This will help maintain the texture while accommodating gluten sensitivities.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough in advance and refrigerate it for up to 3 days. Just be sure to bring it to room temperature before baking for even baking results.
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).