Fruitcake Cookies Recipe

Name: Fruitcake Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. pitted dates, chopped; red cherries, diced; pineapple, diced; pecans, chopped; 3 c. flour; 1/2 c. butter, softened; 1 3/4 c. sugar; 3 eggs (room temperature), separated; 1/2 tsp. baking soda; 1/2 c. water; 1 tsp. each: nutmeg, cinnamon, vanilla flavoring, almond extract

Servings: persons

2 c. pitted dates, chopped
red cherries, diced
pineapple, diced
pecans, chopped
3 c. flour
1/2 c. butter, softened
1 3/4 c. sugar
3 eggs (room temperature), separated
1/2 tsp. baking soda
1/2 c. water
1 tsp. each: nutmeg, cinnamon, vanilla flavoring, almond extract

1
Combine first 4 ingredients.
2
Put just one cup flour in this batch.
3
Mix well.
4
Set aside.
5
Cream butter and sugar.
6
Mix on medium speed.
7
Mix in egg yolks.
8
Dissolve soda in water.
9
Add to creamed mixture.
10
Add spices, flavoring and remaining 2 cups of flour.
11
Mix well.
12
Beat egg whites until stiff.
13
Fold into batter. Fold in fruit mixture.
14
Drop dough by rounded teaspoon onto a greased cookie sheet.
15
Bake at 325u00b0 for 15 minutes.
16
Cool on wire rack.

1387

kcal

Calories

Fat

244

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 11 ingredients. The key ingredients include: 2 c. pitted dates, chopped, red cherries, diced, pineapple, diced, pecans, chopped, 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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