Recipe by PCrocker
Even non-fruitcake eaters love these little jewels! They require some chopping so I usually ask my husband to help out while he's watching TV. He loves these cookies so he never puts up much of an argument!
Top Review by Gloria in Tampa
Wonderful recipe. I made one change and one mistake. I added 1 tsp of lemon extract for a bit more zing. I should not have used already diced dates, as they are sugar coated and made the cookies a bit sweeter than I like. Perhaps you can cut the sugar in the recipe to compensate for that. The dough is very heavy so I used a cookie scoop. Mine has no numbers on it but holds just over a Tbsp of liquid. It yielded 68 cookies and made fast work of what could be a long process. Parchment paper on the cookie sheet also makes things easier.
- 1 cup butter
- 1 1⁄2 cups sugar
- 2 eggs
- 2 1⁄2 cups all-purpose flour
- 1⁄8 teaspoon salt
- 1⁄2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 1 (8 ounce) package candied cherries (I use 1/2 green and 1/2 red)
- 1 (8 ounce) package candied pineapple
- 1 (8 ounce) package dates
- 2 cups pecans
Directions See How It's Made
- Preheat oven to 350 degrees.
- Prepare fruit and nuts by quartering cherries and chopping dates, pineapples, and nuts about the same size; set aside.
- In small bowl combine flour, salt, baking soda, and cinnamon; set aside.
- In large mixing bowl, cream butter and sugar until fluffy.
- Add eggs and beat well.
- Add flour mixture and mix only until combined.
- Stir in vanilla and fruit and nuts.
- Place spoonfuls of dough onto cookie sheets and bake about 10 to 12 minutes or until golden brown- do not overcook.
- After cooling on cookie sheet for 2 minutes transfer to wire rack.