Fruitcake Cookies
All the classic flavor of a traditional dessert in bite-sized form! These fruitcake cookies with candied fruit and pecans are an easy drop cookie that comes out soft with a bit of crunch in every bite.
Servings: 8 dozen
Calories: 1271kcal
Ingredients
- 1 pound candied cherries quartered (red and green)
- 1 pound candied pineapple cut into small pieces
- 8 cups pecans coarsely chopped
- 1 ½ cup flour divided
- 2 sticks butter softened
- 5 large eggs
- 1 cup sugar
- ¼ cup bourbon
Instructions
- Preheat the oven to 350 degrees. Line cookie sheets with parchment paper and spray lightly with nonstick cooking spray.
- Using a very large mixing bowl coat the fruits and pecans with ½ cup flour.
- Cream the butter and sugar until fluffy.
- To the butter, add the eggs, flour, and bourbon. Mix until well blended.
- Pour the batter over the fruit/pecans mixture and mix together until all fruits and pecans are well coated with batter.
- Portion the batter using a small cookie scoop or drop the dough onto the cookie sheet using two teaspoons.
- Bake for 15 minutes.
Notes
Make sure not to overbake your cookies. You want them to come out soft. Keep an eye on them after 10 minutes. You want crispy edges but it’s okay if the centers are a bit soft.
Keep the cookies very small when portioning (think bite-sized). This will ensure that each cookie has a crunchy texture.
Store the cookies on the counter in an airtight container if you know you’ll be eating them within three days. If not, store them in the fridge for up to a week.
Nutrition
Calories: 1271kcal | Carbohydrates: 142g | Protein: 15g | Fat: 75g | Saturated Fat: 7g | Polyunsaturated Fat: 22g | Monounsaturated Fat: 42g | Trans Fat: 0.05g | Cholesterol: 102mg | Sodium: 74mg | Potassium: 470mg | Fiber: 13g | Sugar: 83g | Vitamin A: 247IU | Vitamin C: 2mg | Calcium: 164mg | Iron: 5mg
