Fruitcake Cookies

Fruitcake Cookies

Fruitcake Cookies

These make A LOT--about 10 dozen. Even fruitcake-haters love them.

1 lb. candied cherries, cut up
1 lb. candied pineapple, cut up
1 12- or 16-oz box white raisins
2 lbs. walnuts, broken into small pieces
1 lb. pecans, broken into small pieces
1 cup plain flour (sifted over fruit and nuts)

Work above ingredients together with hands and set aside.

2-1/2 c. plain flour (sifted)
1 tsp. baking soda

Combine and set aside.

4 eggs
1 c. light brown sugar
1 c. granulated sugar

Beat these together.

3 T. buttermilk
3 sticks margarine, softened
1 tsp. vanilla
1/2 tsp. nutmeg
1/2 tsp. ginger
1/2 tsp. cloves
1/2 tsp. allspice
1/2 tsp. cinnamon

Mix together and add to the above egg mixture.

Mix everything together in your largest bowl. Chill overnight. Drop by teaspoonfuls, roll into balls and flatten. Cook 15 minutes on VERY TOP rack on a greased cookie sheet in a 350 degree oven. Watch these carefully--they will burn. Store in an airtight container. Makes about 10 dozen.

Recipes from Shawn's Recipe Kitchen

About this Author