Fruitcake Cookies

Fruitcake Cookies

41

"I make these cookies in place of Fruitcakes. They go much faster. These cookies will keep indefinitely in the refrigerator, or store in a closed tin after baking. They are better after several days. Best if made a week or two before Christmas, and hope some are left for Christmas"

Ingredients

{{adjustedServings}} servings 236 cals
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Original recipe yields 72 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 236 kcal
  • 12%
  • Fat:
  • 11.6 g
  • 18%
  • Carbs:
  • 31g
  • 10%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 34 mg
  • 1%

Based on a 2,000 calorie diet

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Directions

  1. In a medium bowl, dredge candied fruit and raisins in 1 cup flour.
  2. In a large bowl, cream together brown sugar and butter. Beat in eggs. Gradually beat in bourbon and milk. Mix in remaining flour and spices. Stir in fruit and nuts. Refrigerate overnight.
  3. Preheat oven to 350 degrees F (175 degrees C). Drop dough by teaspoonfuls, about 2 inches apart, onto ungreased cookie sheets.
  4. Bake for approximately 15 minutes. Remove from oven, and cool on wire racks.
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Reviews

41
  1. 46 Ratings

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I made the dough last night and tested a couple of cookies before letting the dough sit. They were excellent. I am making the rest today. I totally hacked the recipe but it's a great base to ...

Wonderful!! Huge kudos from the staff at my office. This recipe made so many cookies, that not only did I feed the office, but I also gave away platters to several neighbors and still had plen...

I just came back to read my posted review and saw Olga's just below. Yes, it is true that if you 'drop by teaspoons' you will get mini cookies. I dropped them by heaped Tablespoons and then form...