Recipes

[lavendersage]

I have always wanted to make fruitcake but haven't done it yet (maybe next year!)..we made these fruitcake cookies today and they are delicious! I did change some things and I would use less sugar next time- only 1 cup and I may try brown sugar. They are very moist. This recipe was posted last year by gulfcoastms who no longer posts...I miss her.

Christmas Fruitcake Cookies

1 stick butter
1-3/4 cup sugar (I would use only 1 cup next time)
3 eggs, beaten
3 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon allspice (we didn't use)
1 teaspoon nutmeg (only added 1/2 tsp but I think the whole tsp. would be good)
1/2 teaspoon salt
2 pounds dates, chopped (only used 1 (8 oz.) container; whole, pitted dates- chopped)
1/ 2 pound mixed candied fruitcake mix (we used 1 (4 oz.) container red candied cherries, 1 (4 oz.) container green candied cherries, 1 (8 oz.) candied pineapple
1 pound pecan halves (used about 2 cup pecans~ toasted then chopped)
1 teaspoon vanilla
1/2 teaspoon soda, dissolved in 1/2 cup Bourbon (I bought a tiny bottle of Captain Morgan Spiced Rum and it was just 1/4 cup so I added 1/4 cup buttermilk to the fruit mixture)

Cream butter and sugar. Add beaten eggs. Sift together flour, spices and salt. Add to creamed mixture. In a very large container, combine dates, candied fruit, pecans, vanilla (I added vanilla to batter), and soda mixture last. Add creamed mixture and mix well by hand.

Drop by teaspoon on a greased baking sheet. (we used parchment paper and didn't grease) Decorate with a pecan half or candy cherry on each cookie if desired. Bake on top rack of preheated 350-degree oven, with a pan of water on lower rack for 12 minutes.

Makes about 12 dozen cookies.(We got about 55-60 cookies)

These cookies store well in a plastic container and will keep up to 2 weeks. They improve with time and are moist.