My Grandma’s Fruitcake Cookies taste like Christmas on a plate. These fruitcake cookies are so moist that they might change your mind about fruitcake.
Every year for Christmas my grandma would make fruitcake cookies. She made a large batch so it was perfect for gift giving.
I made my grandma’s fruitcake cookies last year for the first time and my brother was sent right back to childhood just by smelling them. It’s funny how a smell or taste can bring back so many memories.
She would always make them after school let out for break. I later learned that the reason for that was so that all of the grandchildren could help.
We would cut fruit and stir the batter. She kept each of us busy and occupied for at least a while.
Cutting the candied fruit up takes the longest amount of time but using cooking spray will keep them from sticking to your knife or scissors. You can buy the fruit already cut which would save a lot of time but my grandma didn’t believe in that.
I gave lots of my grandma’s fruitcake cookies as gifts last year and some people would be turned off just by the word “fruitcake” but they were pleasantly surprised when they would try them.
They last for a long time but when they finally go dry just use the trick that all of the grandmas used to do. Soak them in brandy or whiskey.
Now that would make for some holiday cheer.
Grandma's Fruitcake Cookies
Ingredients
- 1 cup butter
- 1 cup light brown sugar
- 3 eggs
- 3 cups all purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- 1/2 cup milk
- 1 pound golden raisins
- 6 slices of green candied pineapple
- 1 cup of candied cherries
- 6 cups chopped pecans
Instructions
- Preheat oven to 350F degrees.
- Cut candied fruits into small pieces and set aside.
- Combine flour, cinnamon, baking soda and baking powder and set aside.
- Cream butter and sugar.
- Add eggs one at a time.
- Add milk and vanilla.
- Add flour mixture a little at a time.
- Add fruit and nuts.
- Drop by rounded tablespoon on a greased baking sheet.
- Cook for 10-12 minutes or until golden brown.
Notes
You can used candied fruit that is already cut. I would probable use 2 cups of that to replace the pineapple and cherries.
My Grandma would sometimes use three rings of green pineapple and three of yellow just to add variety to the colors.
Nutrition Information:
Yield:
108Serving Size:
1Amount Per Serving: Calories: 102Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 10mgSodium: 34mgCarbohydrates: 11gFiber: 1gSugar: 6gProtein: 1g
pat matlock says
Can 6 cups of pecans be right?
Karen Aromatorio says
Yes it is right. It makes a lot of cookies.
Kathy says
I have chopped pineapple & cherries. I have 2lbs will that work for the 6 slices of pineapple and 1 cup of cherries?