Fruitcake Cookies

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!

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Sandie

Here are the ingredients I used when making these cookies.

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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.

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Next I added the flour, baking powder, baking soda, salt, cinnamon and nutmeg.

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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.

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I let them cool completely before transferring to a plate.

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Recipe

Fruitcake Cookies

Preparation Time: 15 minutes  Baking Time: 12 – 15 minutes  Servings: 5 dozen

Ingredients

  • 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

Directions

  1. Preheat oven to 325 degrees.  Line baking sheets with parchment paper.
  2. In bowl of stand mixer, cream together butter and sugar.
  3. Add egg and vanilla and mix until smooth.
  4. Add flour, baking powder, baking soda, salt, cinnamon and nutmeg and mix.
  5. Add buttermilk and mix until batter is smooth.
  6. Stir in candied fruit and raisins, until well incorporated.
  7. Drop by the teaspoon onto prepared baking sheet.
  8. Bake at 325 for about 12 minutes, until they are starting to brown.
  9. Allow to fully cool before transferring to plate.
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13 thoughts on “Fruitcake Cookies

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