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Fruit Cake Cookies

southern.chef's picture
Ingredients
  All purpose flour 1 1⁄2 Cup (24 tbs)
  Ground cloves 1⁄2 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
  Ground nutmeg 1⁄2 Teaspoon
  Baking soda 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Chopped pecans 3 Cup (48 tbs)
  Candied pineapple 1⁄2 Pound, chopped
  Dates 1⁄2 Pound, chopped
  Candied red cherries 1⁄4 Pound, chopped
  Candied green cherries 1⁄4 Pound, chopped
  Butter/Margarine 1⁄2 Cup (8 tbs), softened
  Firmly packed brown sugar 1 Cup (16 tbs)
  Eggs 2
  White wine 1⁄2 Cup (8 tbs)
  Milk 1 1⁄2 Tablespoon
Directions

Combine first 6 ingredients in a small bowl.
Set aside 1/2 cup of mixture for dredging fruit.
Combine pecans, pineapple, dates, and cherries in a large bowl, mix well.
Dredge fruit mixture in 1/2 cup reserved flour mixture.
Cream butter in a large mixing bowl, gradually add sugar, beating until fluffy.
Add eggs, one at a time, beating at medium speed of an electric mixer.
Add dry ingredients alternately with wine and milk, beginning and ending with flour mixture.
Stir in fruit mixture.
Drop dough by level teaspoons onto greased cookie sheets.
Bake at 325° for 15 minutes or until golden.
Cool on wire rack.

Recipe Summary

Cuisine: 
American
Course: 
Snack
Method: 
Baked
Dish: 
Cookie
Servings: 
4

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