Tiny Tim Fruitcake Cookies
Tiny Tim Fruitcake Cookies are festive treats bursting with dried fruits, nuts, and warm spices, perfect for holiday celebrations or hearty snacking with family and friends.
Ingredients
- 1/2 cup shortening ⓘ
- 1 cup brown sugar, packed ⓘ
- 1 teaspoon salt ⓘ
- 1 teaspoon ground cloves ⓘ
- 1/2 teaspoon cinnamon ⓘ
- 1/8 teaspoon nutmeg ⓘ
- 2 eggs ⓘ
- 1 cup flour ⓘ
- 1/4 teaspoon baking soda ⓘ
- 1/4 cup buttermilk
- 1 cup chopped dates ⓘ
- 1 cup raisins ⓘ
- 3/4 cup mixed candied fruits, cut fine ⓘ
- 1 cup chopped walnuts ⓘ
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, cream together shortening and brown sugar until smooth.
- Add salt, ground cloves, cinnamon, and nutmeg; mix well.
- Beat in eggs one at a time.
- In a separate bowl, whisk together flour and baking soda.
- Gradually add dry ingredients to the creamed mixture, alternating with buttermilk, beginning and ending with dry ingredients.
- Stir in chopped dates, raisins, candied fruits, and chopped walnuts.
- Drop spoonfuls of dough onto an ungreased baking sheet.
- Bake for about 12 minutes or until golden brown around the edges.
- Allow cookies to cool on wire racks before serving.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of shortening. If you don't have buttermilk, you can substitute it with regular milk mixed with a little vinegar or lemon juice. To enhance the spiciness, add a pinch of ginger or allspice. Make sure to chop the nuts and fruits finely for better texture and even distribution throughout the cookies.
Serving Suggestions
These Tiny Tim Fruitcake Cookies are perfect for holiday gatherings and pair wonderfully with a cup of hot tea or coffee. Serve them alongside a platter of cheese and crackers for a delightful snack. For a festive touch, consider serving them with a scoop of vanilla ice cream or alongside slices of Alberta Mccloud's Cream Sponge Cake for a sweet contrast.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze the cookies for up to three months. To reheat, place them in the oven at 300°F (150°C) for about 5-7 minutes until warmed through, ensuring they stay soft.
Nutrition & Diet Analysis (per serving)
Each serving of Tiny Tim Fruitcake Cookies contains roughly 225 calories, with 3g protein, 20g carbohydrates, and 16g fat. Note that it is relatively high in sodium, at 514mg per serving (22% 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 dried fruits in these cookies?
Absolutely! You can substitute or add other dried fruits like cranberries, apricots, or figs based on your preference. Just ensure that the total amount of fruit remains similar to maintain the cookie's consistency and flavor.
How can I make these cookies healthier?
To make a healthier version, you can replace half of the flour with whole wheat flour and use coconut oil instead of shortening. Additionally, reduce the sugar slightly or use a natural sweetener like honey or maple syrup to lower the overall sugar content.
What should I do if the dough is too sticky?
If the dough becomes too sticky to handle, try chilling it in the refrigerator for about 30 minutes. This will help firm it up, making it easier to scoop and drop onto the baking sheet. Alternatively, you can lightly flour your hands when shaping the cookies.
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).