Fruitcake Cookies
These are wonderful cookies at Christmas. I hate fruitcake, but love, love, love these cookies.
These are wonderful cookies at Christmas. I hate fruitcake, but love, love, love these cookies.
- Carbohydrate 548.0341925 g
- Cholesterol 1180.7375 mg
- Fat 191.3604625 g
- Fiber 28.9342508118153 g
- Protein 70.869625 g
- Saturated Fat 47.56143 g
- Serving Size 1 1 Dozen (1137g)
- Sodium 3667.997 mg
- Sugar 519.099941688185 g
- Trans Fat 13.96362775 g
- Calories 4047 calories
Step-by-step
- Combine butter and sugar till fluffy.
- Add eggs, buttermilk, baking soda, flour, and spices.
- Stir thoroughly.
- Add remaining ingredients.
- Stir again to make sure the mix is well combined.
- Drop by teaspoonfuls onto greased cookie sheet and bake at 300F for 24 minutes.
- DO NOT drop layers larger than teaspoonfuls.
- Use aluminum foil on your baking sheets if wanting to avoid a messy cleanup.
- Spoonfuls can be dropped on aluminum foil sheets while other cookies are baking, then aluminum foil is replaced on cookie when cookies are done.
- Spices may be adjusted according to taste.
Candied cherries, chopped pineapple, and toasted pecans yield a dense, heavily loaded drop cookie that relies on self-rising flour and buttermilk for its cake-like crumb structure. Overmixing the dough after adding the three cups of pecans and various fruits will develop excess gluten, resulting in a tough texture instead of a tender bite.
- Bake these cookies at a low 300 degrees Fahrenheit for 24 minutes to prevent the high sugar content from burning before the center sets.
- Line baking sheets with aluminum foil to easily slide off hot batches and manage the heavy sugar caramelization without scouring pans.
- Store baked batches in an airtight container at room temperature for up to one week, or freeze the unbaked teaspoon-sized drops on trays before transferring them to freezer bags for up to three months.
Thaw frozen dough portions overnight in the refrigerator before baking at the specified temperature. Proper moisture control ensures the raisins and candied fruit remain plump during the extended low-temperature bake.
