Fruitcake Cookies

Fruitcake Cookies -- A Pinch of Joy
Fruitcake Cookies -- A Pinch of Joy

I love fruitcake. I confess I feel lonely in this obsession sometimes – especially with the jokes– but there must be other fruitcake lovers somewhere.   (Aren’t there? Please??!)  True, there are good recipes and bad recipes and some commercial fruitcakes are not worthy of the name. Still I’ll gladly sample and discard the bad in order to find and savor the good fruitcake! The truly stellar fruitcake contains a chorus of textures, a symphony of spices and a supporting cast of cakey goodness. This fruitcake cookie is truly stellar!!

These go together quickly in the order given. Mix the spices with part of the flour and they will be evenly distributed in the cookie, with no hot spots of nutmeg or cinnamon. Mixing the fruitcake bits of candied citrus peel and fruits, the nuts and dates keeps them from sinking to the bottom of the mixture or cookie. The original recipe from a newspaper clipping called for dates, but I don’t always have them on hand and don’t like to buy for such a small amount. (Not cheap – frugal!) I have substituted raisins, golden raisins and candied cherries. I haven’t tried them but I think dried cranberries would also work.

Fruitcake Cookies
Recipe type: Dessert
Serves: 4 dozen
  • ½ teaspoon baking soda
  • ¼ teaspoon ground cloves
  • ¼ teaspoon nutmeg
  • ½ teaspoon cinnamon
  • 1 ½ to 1 ¾ cup flour
  • 8 ounce package fruitcake mix
  • ⅓ cup chopped dates OR golden raisins
  • ¾ cup chopped English walnuts
  • ¾ cup granulated sugar
  • ½ cup butter
  • 2 eggs
  1. Preheat oven to 350 degrees.
  2. Mix baking soda, spices with 1 cup flour and set aside.
  3. Mix the fruitcake mix, dates and nuts with ½ cup flour until coated and set aside.
  4. Cream sugar and butter until light.
  5. Add eggs and mix well.
  6. Add flour and spices from step 2 and mix well.
  7. Blend in fruit and nut mixture.
  8. Dough will be sticky and appear somewhat shiny. Add remaining ¼ cup of flour, 1 tablespoon at a time. You may not need all of it, depending on the size of the eggs used. Dough consistency should be thick enough to hold shape but will still be sticky.
  9. Line cookie sheet with parchment paper OR grease well.
  10. Drop cookie dough by teaspoonful on prepared cookie sheet about 2 inches apart.
  11. Bake for 10-12 minutes until light brown on the bottom.

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Where to store my favorite recipes

Pears -- A Pinch of Joy
Pears -- A Pinch of Joy

On December 10, ZipList will no longer be available. It’s been a part of A Pinch of Joy since the very first day. Don’t worry!   Bytes took care of the “how do I print the recipe” issue.  That explains the new recipe look.  All the recipes from day 1 will be converted on Thanksgiving Day and available for you to print with just a click – just as they always have been.  

Some of you saved your recipes using the ZipList recipe box feature. “How do I keep the recipes I know I will make again and again” is a harder question to solve.  Of course, they will always be on A Pinch of Joy and you can search for them. Or click the appropriate category at the top of the A Pinch of Joy page to visit the photo gallery. (You might find some new yums that way, too!)   ZipList will let you move your box to before December 10. There are also other alternatives. Choose the one that fits your style best.

  1.  Create an A Pinch of Joy folder in your bookmarks and bookmark the individual recipes into that folder.
  2.  Create an A Pinch of Joy board on Pinterest to save your favorite A Pinch of Joy recipes.   (And while you are doing that go on over to and click “follow” to catch my pins on a wide variety of topics or just follow my Eat Healthy board for all the A Pinch of Joy recipes.)
  3.  Check out My Recipe Magic.  It is a free service which has a recipe book and shopping list and menu planning features.  I like and personally use this site, which also includes nutritional information on each recipe.  To reach my page from anywhere on A Pinch of Joy, scroll down to the footer  and click on the pink chef’s hat.   Many recipes on A Pinch of Joy will also show the My Recipe Magic icon – just click on it to go to the site.
  4.  Use Evernote. Or the Evernote Food App. Both are free and both sync to other devices. Either one is good for mobile use and you will always have your recipes with you, convenient for shopping. Saved recipes are searchable which is a timesaving feature. Saved recipes are also shareable, especially handy if more than one person in the family is cooking, or if you want to pass on a favorite recipe to someone else.
  5. Print your favorite A Pinch of Joy recipes using the print button embedded in each recipe and keep them in a binder for quick reference.

Other sites for recipe collection: I have not used any of these personally, just letting you know they are there! These are all free. Most of them do not have pictures associated with the recipe, a feature I prefer.  If you have a recipe storage site you like, please share in the comments!

My Online Cookbook
Onetsp    Limited to 150 recipes for free version, share by email

Maple Glazed Baby Carrots

Maple Glazed Baby Carrots -- A Pinch of Joy
Maple Glazed Baby Carrots -- A Pinch of Joy

They are really good, my sister Vee said, when telling me about the glazed carrots she’d made. That was a couple of years ago and I’ve had the recipe in my “let’s try this” stack ever since. Last time we visited her family, she made Maple Glazed Carrots with Pecans. And she was right – again! They are good! But let’s just keep that between us okay – she doesn’t need to go gettin’ the big head!

I’ve gotten lazy and grab a package of frozen vegetables to microwave instead of cooking the real deal. This recipe starts with baby carrots – no need to peel and slice. Put a cup or so of water in a medium pan, add carrots, cover and bring to boil. Steam/boil until carrots are crisp tender when pierced with a fork. That only takes about 15 minutes. So easy, it was not worth the fussin’ on my part –. The glaze is simple.   The predominate flavor is the maple as the dressing just enhances it without competing or changing it. Glaze the carrots, add nuts and you have an impressive dish. That is really, really good.

Back to the “big head”  — I worked for a season in a children’s program with an elderly volunteer who was a gifted teacher. She could explain complex things so simply anyone could get it, keep the room organized and things moving. But she was old school and did not believe in praising children because, she said, they would get the “big head”. They were told, rather sternly I thought, what they needed to do to improve. We worked with her gifts and others praised the effort and all was well. But I’m so glad not everyone thinks praise gives people the “big head”!  We all need an “atta girl”. Vee, here is yours! And thanks for sharing!

Maple Glazed Baby Carrots
An impressive dish for holidays and guests -- or just the family. Impressive and delicious!
Serves: 8 servings
  • 1 cup water
  • 2 pounds baby carrots
  • ¼ cup light catalina dressing
  • ¼ cup maple flavored syrup
  • 2 tablespoons butter
  • ½ cup coarsely chopped pecans
  1. Put water in medium pan, add carrots and cover. Cook 12 –14 minutes or until tender, then drain.
  2. Mix dressing and syrup, stirring frequently, until glaze is thickened.
  3. Add carrots and butter. Stir until butter is melted and carrots are covered with glaze.
  4. Add pecans and stir to distribute.
Nutrition Information
Serving size: ½ cup

I’m so glad you stopped by today!   Be sure to follow A Pinch of Joy so you don’t miss a thing! 

Subscribe by email  on the sidebar  or follow on Facebook, RSS feed, bloglovin’  twitter  and check out my  pinterest boards.   If you found this helpful or inspiring please share below!  Your support of A Pinch of Joy is  appreciated!

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