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Fruitcake Cookies I

Fruitcake Cookies I

vicki

vicki

This recipe was given to me by my mother. It makes a BIG batch. They taste better and better if left a couple weeks before eating.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 144 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 95 kcal
  • 5%
  • Fat:
  • 4.1 g
  • 6%
  • Carbs:
  • 14g
  • 5%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 38 mg
  • 2%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 300 degrees F (150 degrees C).
  2. Cut fruit into small pieces. In a large bowl, dredge fruit and nuts in 1 cup flour.
  3. Cream together butter, brown sugar, and egg yolks. Stir together 2 cups flour, cinnamon, and nutmeg; add to the creamed mixture. In a small bowl, dissolve baking soda into sweetened condensed milk. Gradually add soda mixture and brandy to the dough. Turn mixture into the big bowl of fruit and nuts. Combine.
  4. Beat the egg whites to stiff peaks. Fold into the dough.
  5. Bake in the preheated oven until cookies are lightly browned but still soft, about 20 minutes. Cool on wire racks.
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Reviews

Tonya
16

Tonya

1/28/2004

I thought this cookie had a good overall flavor, and it got good reviews by most everyone that tried them - one even asked for the recipe, but in my opinion is not worth all of the preparation effort. It's nearly impossible to fold in the egg whites in the end, and they're so chewy and sticky that they don't stack well for storage. Perhaps the directions need more clarification. I would try a different fruitcake cookie recipe next time ~ one not so labor intensive.

Renee
8

Renee

12/15/2010

I followed this recipe exactly and my cookies turned out wonderfully. They look and taste just like the ones my grandmother used to make. I used a small cookie scoop and ended up with 175 cookies.

Rj
7

Rj

12/23/2008

Great Taste but lots of cookies. Ii half the recipe

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