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Fruitcake Cookies II

Fruitcake Cookies II

Jeri Mortinson

Jeri Mortinson

This is one of the recipes that my mom gave that I am putting in our family cookbook. For a slightly more tender cookie use buttermilk in place of the milk.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 48 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 177 kcal
  • 9%
  • Fat:
  • 6.3 g
  • 10%
  • Carbs:
  • 29.3g
  • 9%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 85 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. Sift the flour, measure and sift it again with the baking soda and salt.
  2. Cream the shortening add the sugar and eggs. Beat until light and fluffy. Add the milk and flour mixture, mixing well. Stir in the nuts, dates, cherries and candied peel. Cover and chill dough for several hours.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Drop chilled dough by teaspoons, 2 inches apart, onto lightly greased baking sheets. Top each cookie with a half of a candied cherry. Bake at 350 degrees F (175 degrees C) for 8 to 10 minutes.
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Reviews

SWMBO23
3

SWMBO23

12/18/2011

A new addition to my Christmas cookie list. Very tasty!!!!. I had to bake them longer than the recipe said, at least 11 minutes.

CORINNESURAKKA
3

CORINNESURAKKA

1/13/2004

A little too sweet for us. Perhaps a decrease in thea mount of dates would help.

mls
1

mls

11/23/2009

I substituted candied pineapple (chopped) for the citrus peel. I liked these very much.

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