Fruitcake Cookies

An easy way to bring traditional holiday flavor to your Christmas cookie platter.

Serves: 48Prep: 30 minutesCook: 20 minutesTotal: 50 minutesDifficulty: Easy

Serves: 48


  • 1 cup granulated sugar
  • 1⁄2 cup shortening
  • 1 egg
  • 1 3⁄4 cups sifted, all-purpose flour (reserve ¼ cup for dredging candied fruit and dates)
  • 1⁄2 teaspoon salt
  • 1⁄2 teaspoon baking soda
  • 1⁄4 cup buttermilk
  • 3⁄4 cup chopped pecans
  • 8 ounces Candied Cherries
  • 8 ounces chopped dates
  • 8 ounces Fruit Cake Mix


  • Preheat oven to 400°F and grease several baking sheets.
  • In a large bowl, beat shortening and sugar together until mixture assumes light, creamy texture.
  • Add egg. Beat until well blended.
  • In a separate, small bowl, combine 1½ cups flour, salt and baking soda. Mix well.
  • Alternately beat flour mixture and buttermilk into shortening mixture.
  • Dredge candied fruit pieces, candied cherries and dates in reserved flour. Fold floured fruits and chopped pecans into dough mix.
  • Spoon dough onto greased baking sheets, leaving 1½” to 2” between cookies.
  • Bake 8-13 minutes (until cookies are lightly golden).
  • Remove from oven and allow cookies to cool 15-20 minutes on wire rack. Store in wax paper-lined, airtight container.