Fruitcake Cookies - Master Cookbook Recipe # 345

Name: Fruitcake Cookies - Master Cookbook Recipe # 345
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 24-36
Ingredients: 1 cup salted butter (room temperature); 3/4 cup light brown sugar (packed); 1 large egg; 1 Tbsp vanilla extract; 1-1/2 cups all-purpose flour (rounded); 1/2 tsp salt; 1/2 tsp baking soda; 1 tsp ground cinnamon; 1-1/2 cups dates (chopped); 4 oz. red candied cherries (chopped); 4 oz. candied pineapple (chopped); 1 cup pecans (chopped); 1/2 cup walnuts (chopped)

These Fruitcake Cookies are a delightful twist on a holiday classic, packed with a rich variety of candied fruits and crunchy nuts. They offer a perfect balance of warm cinnamon spice and buttery sweetness, making them a standout treat for any festive gathering.

This is recipe #345 in Tammy’s Master Cookbook.

Prep time: 20 minCook time: 15 minTotal time: 35 min

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Ingredients

The Base:
1 cup salted butter (room temperature)
3/4 cup light brown sugar (packed)
1 large egg
1 Tbsp vanilla extract
Dry Ingredients:
1-1/2 cups all-purpose flour (rounded)
1/2 tsp salt
1/2 tsp baking soda
1 tsp ground cinnamon
The Fruit & Nuts:
1-1/2 cups dates (chopped)
4 oz. red candied cherries (chopped)
4 oz. candied pineapple (chopped)
1 cup pecans (chopped)
1/2 cup walnuts (chopped)

Instructions

Prep: Preheat oven based on your preferred cookie texture (see baking directions below).
Cream: Cream together the butter, sugar, egg, and vanilla until well incorporated.
Mix: Stir in the salt, baking soda, and cinnamon.
Flour: Gradually add the flour to the mixture.
Fold: Stir in the dates, cherries, pineapple, pecans, and walnuts. If using a hand mixer, stir these in by hand to avoid overworking the motor; if using a stand mixer, you can use the low setting.
Baking Directions
For Flat Cookies: Bake at 325°F for 15 minutes, then increase to 375°F for 3 to 4 minutes.
For Round Cookies: Bake at 350°F for 15 minutes.

Notes

Tammy’s Tips

To ensure even distribution of the fruit and nuts, make sure your dates and cherries are chopped into uniform, bite-sized pieces before folding them in.
When measuring your flour, use a "rounded" cup rather than a leveled one to give the cookies the hearty structure they need to hold all that delicious fruit.
If you prefer a softer cookie, keep a close eye on the oven during the final few minutes to ensure they don't over-brown.