Description
These Fruitcake Cookies offer a delightful combination of flavors with cherries, pineapple, and pecans. Easy to prepare, they are perfect for holiday celebrations or as a sweet treat anytime!
Ingredients
Scale
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup unsalted butter
- 2 cups packed light brown sugar
- 2 large eggs lightly beaten
- 2/3 cup whole buttermilk
- 1 cup candied red cherries diced
- 1 cup candied green cherries diced
- 1 cup candied pineapple diced
- 1 cup chopped pecans
- 2 cups dates chopped
Instructions
- In a large bowl, cream together butter and brown sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- In a separate bowl, sift or whisk together flour, salt, and baking soda.
- In small amounts, alternate adding the dry ingredients and buttermilk to the butter mixture. Add vanilla. Mix just until combined.
- Fold in the cherries, pineapple, dates, and pecans.
- Cover the bowl and chill the dough in the refrigerator for 1 hour.
- Preheat oven to 350°F. Lightly grease baking sheets or line with parchment paper.
- Drop dough 1-2 tablespoons each onto the cookie sheet, spacing about 2 inches apart.
- Bake for 10-12 minutes, or until cookies are set and lightly golden around the edges.
- Transfer and cool on a wire rack. Store in an airtight container.
Notes
Ensure the dough is chilled to prevent spreading during baking.
Store cookies in an airtight container for freshness.
These cookies can be frozen for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg