I really pondered making these again, especially with the stigma poor fruit cake seems to have. They have always reminded me of the mincemeat cookies that my mother makes. On a plate of all kinds of cookies, these were still one of my favourites!
Here are the ingredients I used when making these cookies.
In the bowl of my stand mixer, I creamed together the butter/margarine and sugar until well blended, then added the egg and vanilla… mixing until smooth.
Next I added the flour, baking powder, baking soda, salt, cinnamon and nutmeg.
Then came the buttermilk. I didn’t have any, so I just added the lemon juice to my milk and used that.
I stirred in the chopped fruit and the raisins until evenly mixed in.
I dropped the cookie dough, by the teaspoonful, onto my parchment paper lined baking sheets and baked them at 325 degrees for about 12 minutes, until lightly browned.
I let them cool completely before transferring to a plate.
Preparation Time: 15 minutes Baking Time: 12 – 15 minutes Servings: 5 dozen
- 1/2 cup butter/margarine, softened
- 1 cup brown sugar
- 1 egg
- 1 tsp. vanilla
- 2 1/2 cups flour
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- pinch of salt
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/2 cup buttermilk
- 1 tsp. lemon juice (optional to curdle milk)
- 1 cup raisins
- 1 cup chopped candied fruit
- Preheat oven to 325 degrees. Line baking sheets with parchment paper.
- In bowl of stand mixer, cream together butter and sugar.
- Add egg and vanilla and mix until smooth.
- Add flour, baking powder, baking soda, salt, cinnamon and nutmeg and mix.
- Add buttermilk and mix until batter is smooth.
- Stir in candied fruit and raisins, until well incorporated.
- Drop by the teaspoon onto prepared baking sheet.
- Bake at 325 for about 12 minutes, until they are starting to brown.
- Allow to fully cool before transferring to plate.