Fruitcake Cookies Recipe

Name: Fruitcake Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lb. pecan halves; 1 lb. oleo; 1 lb. candied pineapple; 1 lb. candied cherries; 1 lb. white raisins; 1/2 lb. dates; 2 eggs; 4 c. flour; 1/2 c. vanilla; 2 c. sugar

Servings: persons

1
Cut fruit in small pieces, mixing in pecans, then flour.
2
Coat well; shake through sifter to remove excess flour.
3
Set aside; cream oleo and sugar; add eggs and vanilla.
4
Beat 1 minute, then add flour.
5
Beat until smooth.
6
Add fruit and pecans; mix with hand (there will be just enough batter to hold together).
7
Drop by tablespoons on greased cookie sheet.
8
Bake at 275u00b0 for 30 to 40 minutes.
9
Batter will keep well for weeks.
10
Cookies are better after they set awhile.

3903

kcal

Calories

252

Fat

369

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 10 ingredients. The key ingredients include: 3 lb. pecan halves, 1 lb. oleo, 1 lb. candied pineapple, 1 lb. candied cherries, 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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