Fruitcake Cookies studded with candied citrus rinds, maraschino cherries, nuts and a symphony of spices — truly stellar!! 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! This is the good — and in just the right portion!
Fruitcake cookies 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.
- 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
- Preheat oven to 350 degrees.
- Mix baking soda, spices with 1 cup flour and set aside.
- Mix the fruitcake mix, dates and nuts with ½ cup flour until coated and set aside.
- Cream sugar and butter until light.
- Add eggs and mix well.
- Add flour and spices from step 2 and mix well.
- Blend in fruit and nut mixture.
- 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.
- Line cookie sheet with parchment paper OR grease well.
- Drop cookie dough by teaspoonful on prepared cookie sheet about 2 inches apart.
- Bake for 10-12 minutes until light brown on the bottom.
12 Day of Christmas Cookies: Fruitcake cookies Almond Coconut Crunch Cookies Pineapple Walnut Cookies Maple Caramel Swirl Cookies Peppermint Chocolate Thumbprints Cherry Almond Chews Polka Dot Macaroons Red Velvet Cookies with white chocolate and walnuts Butterscotch Pecan Softies – no bake Toffee Crisps Crescent Mini Chip Cookies Minty Christmas Cookies
12 Days of Christmas candy and no-bake recipes: Christmas Wreath Potato Chip Clusters Cherry Mash Bars Pistachio Fudge Cinnamon Swirl Cream Cheese Mints Classic Oreo Truffles Cranberry Pistachio Chocolate Bark Ritz Turtles Gooey Golden Chex Mix Fabulous Fudge No-Bake Chocolate Cookies
Gifts in a Jar and free printables: Savory Chicken Noodle Soup Mix Hot Chocolate Mix Chocolate Andes Mint Cookies Apple Butter Crumb Cake Mix Potato Soup Mix Hot Chocolate Mix Toffee Blondies Mix Chocolate Andes Mint Cookie Mix Chai Tea Mix Chocolate Chip Snickerdoole Pancake Mix
no bake and no stress treats in small batches. For when you want to have a variety of treats without a lot of leftovers.
- Chocolate Peppermint Grahams
- Grinch Kabobs
- Butterscotch Pecan Softies
- Peanut Butter Double Chocolate Bars
- Grinch Kabobs
Super Delicious Big Batch Cookies A unique, crispy shortbread type cookie textured with oatmeal, coconut and chocolate chips.
Macaroons and Chocolate — Chewy Coconut macaroons dipped in smooth chocolate
Peanut Butter Chocolate Bars — tastes just like the peanut butter cups in the bright orange wrapper
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