I totally love these Fruitcake Cookies! 🙂 Hey, I’m not even a fruitcake fan. I never eat the stuff. But these cookies are absolutely delicious. Fruitcake Cookies were actually my favorite cookie out of all the cookies I baked for our Christmas Cookie Extravaganza this year. I guess as a food blogger I’m not supposed to have a favorite or be partial, but I loved these jewels.
The cookies themselves are filled with fruitcake mix, candied cherries, dried apricots and pecan chips (much smaller than regular chopped pecans). Then I iced them with canned vanilla icing, sprinkled them with colored sugar and put a pecan half in the centers.
Like I said before, Fruitcake Cookies are terrific. 🙂 When my husband was out on one of his many buying trips for our Christmas cookie baking this year, he ran across a good deal on fruitcake mix. He asked me if I could use it for anything. I wasn’t overly enthused, to say the least. But as I got to thinking about it, I thought it might be a good way to use up the extra dried apricots, candied cherries and pecan chips I had leftover from other Christmas cookie baking.
Then, before I actually got around to making them, I ended up with an extra nine cans of vanilla frosting. So I thought an excellent way to use up that icing would be on these cookies. I had John pick up some whole pecan halves, colored sugar and we were on our way!
I made several batches of these cookies and I will show you pictures of each. The first batch was made with 3 1/2 cups flour. Those cookies really flattened out too much on the cookie sheets while baking and as a result were very fragile. The second batch was made with 4 1/2 cups flour. Those ones had a lot more body but had to be pressed down slightly so they didn’t stay shaped like balls. I think a happy medium for all these ingredients would be four cups of flour, which I’ve noted in the recipe card below.
I couldn’t wait to taste the cookies. For someone who isn’t a fruitcake fan, I really thought the cookies were fantastic. Even the reject cookie that I tasted (because it had run on the cookie sheet and the edges and crumbled off), was delightful. I knew I had to keep trying because the cookies were just extraordinary.
It’s always gratifying when you try a new recipe and friends come back and tell you they loved the recipe. I talked to a gal last night who said she loved it before she knew what she was even eating. She was really surprised it was a “Fruitcake” cookie! Another gal at John’s office texted him today and told him she liked the cookies so much she went out and bought all the ingredients yesterday so she could make up a batch this weekend! Seriously, these are terrific cookies.
I took a batch of these jewels to our annual town Christmas festival a couple of nights ago. I didn’t tell people what they were but had them guess. No one could believe they were fruitcake cookies because they taste soooo much better than regular fruitcake! So many people who wouldn’t touch fruitcake loved these cookies. Our pastor loved them so much (a millennial and not a fruitcake fan), said he must have eaten 10 of them! Without exception everyone loved them, but might not have tried them based on the name alone. So surprise your friends with these cookies because they’re extraordinary.
If you’re a fruitcake fan, you’ll love these cookies. Even if your not–like me–I think you’ll be incredibly surprised at how delicious these cookies are. I’ve already had several people tell me how much they enjoyed them. Give Fruitcake Cookies a try for your holiday baking. They’re a terrific treat this time of year. And you’re going to be so, so surprised at how many of your friends and family enjoy them too.
Fruitcake Cookies were absolutely fantastic to the taste buds. I loved them and I don’t even like fruitcake.
Even folks who don’t like fruitcake will enjoy these cookies. Of course, icing always makes everything better. 🙂
Fruitcake Cookies are terrific for holiday baking.
These festive cookies are not only beautiful, they taste absolutely scrumptious!
Here’s what I did.
I used these ingredients. I diced up the apricots and cherries the night before I needed to make these cookies to save time. I made about six batches.
Put diced apricots in a large bowl. Fill with hot water and allow apricots to reconstitute and plump out while you’re preparing the recipe.
Soften butter. Add sugar, brown sugar, eggs, baking powder, baking soda, salt and vanilla.
Mix ingredients with an electric mixer until smooth and creamy.
Pour apricots into a colander and squeeze out all the excess water.
Add UNBLEACHED all-purpose flour. Bleached flour toughens baked goods. Add fruitcake mix, diced candied cherries, drained apricots and pecan chips. Pecan chips will absorb into the cookie dough a lot differently than regular chopped pecans.
Stir very well with a spoon to combine. This was the first mixture with only 3 1/2 cups flour. It was a little sticky and too moist.
This is the second batch. It’s a little too dry. I believe four cups flour would be perfect. The reason this recipe needs more flour is because the apricots will be moist even after you drain them. Plus the cherries and fruitcake mix are gooey.
Roll into balls and place on greased cookie sheets.
Bake at 350 about 13-15 minutes or until done. My cookies took about 20-24 minutes. (I rotated the racks every eight minutes).
This is the first batch that didn’t have enough flour. The cookies ran together. While they tasted great, they were very fragile because they needed a little more flour to hold them together.
This is the second batch of cookies. I had to press the cookies down while baking to flatten them out a little. That’s why I recommend a happy medium between the first batch and the second batch of cookies–4 cups of flour. Allow cookies to cool completely before adding icing.
Spread icing on top of cookies and place on cookie rack to decorate.
Sprinkle colored sugar over top of icing and then top each cookie with a pecan half.
If desired, you can sprinkle the cookies with a lot of colored sugar.
Or just barely sprinkle the sugar on top of the icing.
I loved the taste of these Fruitcake Cookies and I’m NOT a fruitcake eater. I’m glad I was giving them away or I would have eaten a dozen of them in one sitting. 🙂
I wish I could express in words how delightful these Fruitcake Cookies turned out. I’ll be honest….I really wasn’t sure what to expect. I didn’t know if I’d like them because I’m not a fruitcake fan. I was utterly amazed at how wonderful they tasted. Even my reject cookies that were crumbling apart were delicious!
Here’s the recipe.
(My own concoction)
The extra cherries and apricots really amp up the flavor of these cookies.
These wonderful holiday treats will be a hit at your party–especially if you surprise everyone and not tell them what they’re called. 🙂
Fruitcake Cookies were my favorite cookies out of all the cookies we baked this year.
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You may find these items helpful for making this recipe.
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