Fruitcake Cookies Recipe

Name: Fruitcake Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 c. pecans, chopped; 1 lb. raisins; 1 lb. fruitcake mix; 1 1/2 c. sifted flour; 1/4 c. butter; 1 c. dark brown sugar; 2 eggs; 1/2 tsp. each: cloves, allspice, cinnamon and nutmeg; 1 tsp. soda, dissolved in 1 1/2 Tbsp. milk; 1/3 c. liquid (coffee, fruit juice or grape juice)

Servings: persons

4 c. pecans, chopped
1 lb. raisins
1 lb. fruitcake mix
1 1/2 c. sifted flour
1/4 c. butter
1 c. dark brown sugar
2 eggs
1/2 tsp. each: cloves, allspice, cinnamon and nutmeg
1 tsp. soda, dissolved in 1 1/2 Tbsp. milk
1/3 c. liquid (coffee, fruit juice or grape juice)

1
Dredge fruits and nuts with 1/2 of flour.
2
Cream the butter well.
3
Gradually add sugar.
4
Add eggs, one at a time; beat well. Sift and measure rest of flour, adding spices.
5
Add dissolved soda to creamed mixture, then alternately add flour and liquid.
6
Pour batter over floured fruit; mix well.
7
Drop by teaspoonfuls onto greased sheet.
8
Bake for 10 minutes at 350u00b0.

2395

kcal

Calories

191

Fat

162

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: 4 c. pecans, chopped, 1 lb. raisins, 1 lb. fruitcake mix, 1 1/2 c. sifted flour, 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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