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My Grandma's Fruitcake Cookies
My Grandma's Fruitcake Cookies
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Prep Time:
40 minutes
Cook Time:
20 minutes
Total Time:
60 minutes
Festive fruitcake cookies loaded with nuts, dates, candied fruits, and a hint of sherry. A delightful holiday treat for any fruitcake enthusiast!
Ingredients:
  • 3 cups all-purpose flour
  • 1 cup butter, at room temperature
  • 1 cup brown sugar, packed
  • 3 eggs
  • 0.5 cup milk
  • 2 tablespoons vanilla-flavored cream sherry
  • 7 cups chopped mixed nuts
  • 1 pound candied pineapple, coarsely chopped
  • 1 pound red and green candied cherries, chopped
  • 2 cups pitted chopped dates
  • 2 cups chopped raisins
Instructions:
  • Preheat the oven to 300 degrees F (150 degrees C) and generously grease baking sheets. In a large bowl, sift together flour, cinnamon, and baking soda; set aside.
  • In a large bowl, use an electric mixer to beat together butter and sugar until fluffy, which should take about 5 minutes. Add eggs one at a time, making sure to beat well after each addition. Gradually mix in the flour mixture, alternating with about 2 tablespoons of milk, and beat briefly after each addition until the batter is soft. Incorporate the sherry, then gently fold in the nuts, pineapple, cherries, dates, and raisins until fully combined.
  • Spoon cookie dough onto baking sheets, spacing 2 inches apart.
  • Bake the cookies in the preheated oven until fully set and lightly browned on the bottoms, for around 20 to 30 minutes. Allow them to cool briefly on the baking sheet before transferring to a wire rack to cool completely.

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