Fruit Cake Cookies

Linda Baugh


My mother use to make these cookies and it is a real keeper. This is one of the few recipes that I have written in my mothers handwriting and because of this I really treasure it. These are wonderful and my hubby refuses to give even one away (only kidding). I know some folks don't like fruitcakes but I have found very few who do like these cookies. This recipes make a tub full so you may want to 1/2 it if there is not many left at home but they are easy to give away especially as gifts. Also they keep very well (if they last that long).

★★★★★ 1 vote
1 Hr 30 Min
15 Min


1 c
brown sugar, firmly packed
1/2 c
butter or margarine, room temperature
eggs, separated
1/3 c
wine or milk (i use milk)
3 tsp
baking soda dissolved in tablespoon of milk
1 lb
dates, chopped
1 lb
candied cherries, chopped
1 lb
candied pineapple,chopped
1 1/2 lb
golden raisins
6 c
nuts (i use pecans)
1 tsp
1 tsp
3 c
sifted flour


1Cream sugar and butter
2Add wine(or milk), add soda in milk, mix in egg yolks, add flour and spices.
3Fold in chopped fruits and chopped nuts. Set aside.
4Beat egg whites until stiff and fold into first mixture.
5Heat oven to 275 degrees. Drop cookies by teaspoons. Bake about 20 minutes or until they begin to get golden brown around edges. Cool 5 to 10 min. on pan and then remove to wire racks to finish cooling. Hope you enjoy them.

About this Recipe

Course/Dish: Cookies, Candies, Other Snacks
Main Ingredient: Fruit
Regional Style: Southern
Dietary Needs: Soy Free
Other Tag: Heirloom
Hashtags: #Christmas, #holiday