Fruitcake Cookies Recipe

Name: Fruitcake Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 eggs; 1 c. sugar; 2 1/2 c. flour; 1/2 lb. margarine; 1/2 tsp. salt; 1/2 tsp. cloves; 1/2 tsp. cinnamon; 1/2 lb. red candied pineapple; 1/2 lb. green candied pineapple; 1 lb. red candied cherries; 2 qt. pecans, chopped; 1/4 fruit glass red wine

Servings: persons

5 eggs
1 c. sugar
2 1/2 c. flour
1/2 lb. margarine
1/2 tsp. salt
1/2 tsp. cloves
1/2 tsp. cinnamon
1/2 lb. red candied pineapple
1/2 lb. green candied pineapple
1 lb. red candied cherries
2 qt. pecans, chopped
1/4 fruit glass red wine

1
Cream margarine and sugar.
2
Add beaten eggs, wine and 1 1/2 cups flour to which
3
salt,
4
cloves
5
and cinnamon have been added. Dredge cut up fruit
6
in
7
remaining
8
1 cup flour.
9
Fold dredged fruit and pecans
10
into
11
other
12
batter.
13
Batter will be very stiff. Drop by
14
teaspoons
15
on greased cookie sheet (make small).
16
Bake at 350u00b0 for
17
about
18
15 minutes or until slightly brown.
19
Makes many.
20
Store in airtight container.

1361

kcal

Calories

Fat

197

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 5 eggs, 1 c. sugar, 2 1/2 c. flour, 1/2 lb. margarine, and more.

Yes, Fruitcake Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Fruitcake Cookies

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