Grundy County Herald

Follow Us On:

Christmas Fruitcake Cookies

Posted on Tuesday, December 9, 2014 at 1:34 pm

1471990_10202830963603500_366627551_n

Christmas Fruitcake Cookies

Donna Mansfield Walker

“This is a recipe that was passed along to me by my step mother, Linda Mansfield.  She made these for us and taught me how to make them many years ago.  When she passed away in 2010, I had to keep up the tradition and have made them every Christmas since then.  I haven’t given them to anyone at Christmas yet that doesn’t fall in love with them…even the people who don’t like Fruitcake like these.  I grew up in Monteagle and graduated from GCHS in ’75.”

Christmas Fruitcake Cookies

 

Wet Ingredients

I cup softened butter

4 eggs

3 tablespoons milk

1 cup brown sugar

½ cup white sugar

 

Dry Ingredients

4 cups plain four (bread flour works really well)

1 scant teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon allspice

½ teaspoon salt

 

Fruit

1 pound candied pineapple

1 pound candied red cherries

1 pound candied green cherries

1 lg box white raisins

8 oz pecan chips

I small jar jelly (I’ve used Apricot Preserves or Strawberry Preserves)

 

 

Put all the fruit (not the nuts or jelly) into a food processor and give them a few pulses to chop them up. Mix together wet ingredients and dry ingredients separately, then pour wet into dry. Mix in the jelly. Stir in the fruit and pecans. Drop by teaspoons full on a cookie sheet (I use parchment paper on the cookie sheet so they don’t stick) 1 inch apart. Bake in a preheated 350 degree oven for 14-15 minutes (because every oven heats differently, you may have to adjust the time…I do mine for 15 and they’re perfect).