Fruitcake Cookies Recipe

I’ve been a bit conflicted over posting this recipe, much like I was for posting the Pecan Pie Cookies recipe.

Once again, this is a recipe that I’ve had – and used – for years. Today, I have NO idea where it came from, either from when I got it, or originally. I’m guessing I got this from a fellow caker (with permission to use it for my business!)… but who? Did they create it? Did they get it from someone else? I have no idea. 🙁

I don’t like how food celebrities tend to just comb the web, looking for recipes to swipe and claim as their own, so I feel a bit icky when considering doing (somewhat) the same. Does honesty about it mitigate the “gross” factor at all?

Thing is, these cookies were SUPER popular, back when I was selling holiday cookie trays. While fruit cake has a bd reputation on its own, these were loved by so many people – including those that hated fruitcake with a passion! It’s been a popular request for a blog entry ever since!

Again, hope I’m not losing any baker’s cred by posting this, but I know it’ll make a bunch of people happy. Especially Davonna. (Hi Nani!)

Fruit Cake Cookies

1 lb raisins
~ 1/2 cup Jack Daniels
1/2 cup butter, room temperature
1/2 cup dark brown sugar
3 eggs
1 1/2 cups flour
1/2 tsp. baking soda
1 1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1 1/2 lb. candied fruit*
1 lb. pecans, chopped

A day or two before baking the cookies, place raisins in a container, cover with Jack Daniels, and cover.

Preheat oven to 325F. Line baking sheets with parchment paper, or coat well with baking spray.

Cream butter and sugar until light and fluffy. Add eggs, continue beating until eggs are fully incorporated and mixture is once again smooth and fluffy.

In a separate bowl, combine flour, baking soda, and spices. Add most of it (reserve about ½ cup) to the butter & sugar mixture, beat gently until well combined.

Add candied fruit to the remaining flour mixture, toss well to coat the pieces (to separate them a bit). Add candied fruit, pecans, and soaked raisins to the cookie batter.

Use a tablespoon, cookie scoop, or small ice cream scoop to drop rounded spoonfuls of the batter onto prepared baking sheets. Bake for 15-10 minutes, until golden brown. Allow to cool on sheets for 5 minutes or so, before gently transferring to baking racks to finish cooling.

Once cookies are cool, keep them stored in airtight containers. Much like actual fruitcake, these tend to get even better with age!

*Prepared mix, or just 1 ½ lbs total of whatever types of candied fruits that you like!

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4 thoughts on “Fruitcake Cookies Recipe

  1. my mother used to make these every Christmas when we were children (she soaked her raisons in apple juice not whiskey….i am trying the whiskey) She lost the recipe about 10 yrs ago and we have been looking forever. We used to call them fruit jumbles. I am so excited to make a batch and deliver it to her with your recipe! thanks for sharing!

  2. My husband is diabetic and I have been diagnose with celiac desease. Would I be able to replace the flour with gluten free all purpose flour and replace any sugar with spenda.
    Thank you

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