Fruitcake Cookies

These cookies combine all the flavors of traditional fruit cake into a cookie!

Fruit Cake Cookies
Yield: approximately 2 dozen cookies
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  1. 1 cup unsalted butter, softened
  2. 3⁄4 cup sugar
  3. 3⁄4 cup firmly packed light
  4. brown sugar
  5. 2 large eggs
  6. 1 teaspoon vanilla extract
  7. 2 cups all-purpose flour
  8. 1 teaspoon baking soda
  9. 1 teaspoon salt
  10. 3⁄4 teaspoon ground cinnamon
  11. 1⁄2 teaspoon ground cloves
  12. 1⁄2 teaspoon ground allspice
  13. 1⁄2 teaspoon ground nutmeg
  14. 2 cups quick-cooking oats
  15. 1⁄2 cup chopped pecans
  16. 1⁄2 cup candied fruit
  17. 1⁄4 cup golden raisins
  18. 1 cup confectioners’ sugar
  19. 2 tablespoons bourbon
  1. Preheat oven to 375°. Line 2 baking sheets with parchment paper.
  2. In a large bowl, combine butter and sugars. Beat at medium speed with an electric mixer until fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla, beating well.
  3. In a large bowl, sift together flour, baking soda, salt, cinnamon, cloves, allspice, and nutmeg. Stir into butter mixture. Add oats, pecans, candied fruit, and raisins, stirring well. Drop by heaping tablespoons on prepared baking sheets.
  4. Bake until lightly golden, 10 to 12 minutes. Transfer to wire racks, and let cool completely.
  5. In a medium bowl, combine confectioners’ sugar and bourbon, whisking well. Drizzle over cookies.
Taste of the South


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