Old-Fashioned Fruitcake Cookies
These traditional fruitcake cookies are a delightful mix of dried fruits and nuts, offering a festive and nostalgic treat.
Prep time: 30 minutesCook time: 18 minutesServes: 24
Ingredients
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs
1 tsp vanilla extract
2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 cup chopped pecans
1 cup chopped walnuts
1 cup raisins
1 cup chopped candied cherries
1 cup chopped candied pineapple
Instructions
1. Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Add the eggs, one at a time, beating well after each addition.
4. Stir in the vanilla extract.
5. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
6. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
7. Fold in the pecans, walnuts, raisins, candied cherries, and candied pineapple.
8. Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
9. Bake for 15-18 minutes, or until the edges are lightly golden.
10. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Storage
Store the fruitcake cookies in an airtight container at room temperature for up to 1 week.
Reheating
Fruitcake cookies do not require reheating. Enjoy them at room temperature.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
