Prep 30 mins
Cook 1 hr 30 mins
Even those who do not like fruitcake like these cookies. Very chewy and moist cookie with spice overtones. These also freeze very well for make ahead holiday baking. This is a recipe that I adapted from a recipe clipped from a magazine years ago. Cooking time includes chilling & baking.
- 1 cup flour
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon ground cloves
- 1⁄4 teaspoon ground nutmeg
- 1⁄4 teaspoon salt
- 1⁄2 cup butter, softened
- 1 cup packed brown sugar
- 1 large egg
- 1⁄4 cup sour cream
- 1 cup chopped pecans
- 1 cup fine chopped dates
- 3⁄4 cup uncooked oats
- 1⁄2 cup dark raisin
- 1 cup candied cherry, divided
- 1⁄2 cup finely chopped candied citron peel
- Cut 24 candied cherries in half for the garnish, set aside.
- Chop remaining cherries into medium pieces.
- In a medium bowl, mix pecans, dates, oats, raisins, chopped cherries and citron, and toss well to combine, then set aside.
- In a large bowl combine flour, baking soda, cinnamon, cloves,nutmeg and salt and set aside.
- Using electric mixer, cream butter.
- Add the sugar and beat until nice and fluffy.
- Add egg and beat well, then beat in sour cream.
- Gradually beat in the flour mixture, stirring well to combine.
- Stir in the fruit and nut mixture, making sure it is thoroughly combined.
- Cover and refridgerate at least 1 hour.
- Preheat oven to 350°F.
- Grease 2 cookie sheets and drop by teaspoonsful 2 inches apart on the prepared cookie sheets.
- Garnish each cookie with reserved cherry half.
- Bake 8-10 minutes (do not brown).
- Cool on wire racks and store in tightly covered container between sheets of waxed paper.