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Quick Fruitcake Cookies

2 reviews
Total Time
Prep: 15 min. Bake: 15 min./batch

By Taste Of Home Editorial Team

Recipe by Bonnie Milner, De Ridder, Louisiana

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Sep. 10, 2022

For folks who like their fruitcake in small doses, this is the mouthwatering answer. I always have plenty packed away in the freezer to replenish my yuletide supply.—Bonnie Milner, De Ridder, Louisiana

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Test Kitchen Approved

Quick Fruitcake Cookies

2 reviews
Prep Time 15 min
Cook Time 15 min
Yield 8 dozen

Ingredients

  • 1 cup butter, softened
  • 1-1/2 cups sugar
  • 2 eggs
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 cups chopped pecans
  • 1 package (8 ounces) chopped dates
  • 8 ounces candied cherries, halved
  • 8 ounces candied pineapple, diced
Text Ingredients

Directions

  1. In a large bowl, cream butter and sugar. Beat in eggs. Combine the flour, baking soda, cinnamon and salt; add to creamed mixture and mix well. Fold in the pecans, dates and fruit.
  2. Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 325° for 13-15 minutes or until lightly browned. Remove to wire racks to cool.

Nutrition Facts

2 each: 159 calories, 8g fat (3g saturated fat), 19mg cholesterol, 98mg sodium, 22g carbohydrate (15g sugars, 1g fiber), 2g protein.

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