Christmas Cookies: Fruitcake Cookies

Fruitcake Cookies

Fruitcake Cookies from LHJ circa 1977

Schatzi: It seems that one either loves fruitcake or hates it. Well, count me among the former, because I could maow fruitcake all the livelong day. These cookies can  satisfy my cravings for liquor-soaked, nutty-fruity deliciousness all season long. These Fruitcake Cookies were a Christmas staple in my mother’s household for as long as I can remember–and according to the recipe card, were around even before I was. I always remember them being there at Christmas, but it must have been when I was twelve that these became my particular responsibility every year. I use both red and green glace cherries to top them with for a more festive approach, but you could stick with just one color. I also have adapted her recipe slightly to fit my currently tight budget, but these are delicious either way. And as you can see on her original recipe card below the cut, a half batch is pretty large. I like Myers’s Rum’s delicious, rich, and boozy cookie, but we made them with bourbon for years, so don’t worry about the right liquor. Anything flavorful will do: dark rum, whiskey, brandy. After they cool, store them for a few weeks to ripen for the best flavor.

Fruitcake Cookies

  • 1/4 cup butter
  • 1/4 cup dark brown sugar
  • 1 egg, beaten
  • 1-1/4 cups flour
  • 1/4 tsp baking soda
  • 1/4 tsp cinnamon
  • 1/4 cup dark rum (brandy or bourbon also works)
  • 3/4 cup golden raisins
  • 2 oz pitted, chopped dates
  • 1 cup mixed glaceed fruits (pineapple, citron, cherries, etc)
  • 1-1/2 cup chopped walnuts and pecans
  • red & green glace cherries, halved, to garnish
  1. Preheat oven to 300F. Grease or parchment 2 large cookie sheets. (Or use non-stick.)
  2. Cream butter and sugar together; mix in eggs til light and fluffy. In another bowl, combine 2 cps flour, soda, and cinnamon; add to creamed mixture, alternating with rum, til well-mixed.
  3. Mix remaining flour into fruit and nuts; toss well. Fold into batter.
  4. Form into 1 tablespoon mounds on cookie sheets, top with a cherry half, and bake for 15 minutes, or until barely set. Remove, and cool on cookie sheets. (They fall apart easily if you move them too much when warm.)
    cookies in their tins

    cookies in their tins

    Moms recipe card for Fruitcake Cookies

    Mom's recipe card for Fruitcake Cookies


3 responses to “Christmas Cookies: Fruitcake Cookies

  1. Pingback: Big Family Christmas » Blog Archive » Christmas Cookies: Fruitcake Cookies « the Gourmanderie

  2. Pingback: Christmas Party Online » Blog Archive » Christmas Cookies: Fruitcake Cookies « the Gourmanderie

  3. Pingback: Christmas Cookies: Fruitcake Bar Cookies « the Gourmanderie

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