Friday, January 1, 2016

Fruitcake Cookies

My friend Jayne sent this recipe and I decided to try it since my in laws like fruitcake.  I think they turned out BETTER than any fruitcake I have tasted.

Fruitcake Cookies

Jayne Lancour

1/4 cup butter
1/2 cup brown sugar
1/4 cup jelly  any flavor2 eggs
2 teaspoons baking soda
1-1/2 tablespoons milk
1-1/2 cups flour
1/2 teaspoon allspice
1/2 teaspoon cloves
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 pound broken pecans Beth used a 10 oz bag
1 pound seedless raisins Beth used a 12 oz bag
1/2 pound candied cherries, chopped **
1/2 pound candied pineapple, chopped**
1/2 pound citron, chopped**

**Beth used 3 c fruitcake mix
Cream butter, sugar, jelly, and eggs. Dissolve soda in milk, and add to creamed mixture. Gradually add half the flour, sifted with the spices. Dredge nuts and fruits with remaining flour and stir into batter. Mix well. Drop from spoon onto buttered and floured cookie sheet and decorate tops with sliced candied cherries, if desired. Bake at 300 degrees for about 20 minutes. These cookies ripen just as fruitcake does. Makes 10 dozen!!!Beth got 78 cookies using a small cookie scoop.  Don't worry, it won't be enough!!! Expensive to make but so very worth it!!!!

From the Helen Corbitt's Cookbook by the director of the Neiman-Marcus Restaurants

 

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