My Grandma’s Fruitcake Cookies

My Grandma’s Fruitcake Cookies: A Timeless Holiday Tradition

My Grandma’s Fruitcake Cookies are a cherished family recipe that brings warmth and nostalgia to every holiday season. These delightful cookies are packed with an abundance of candied fruits, dates, raisins, and mixed nuts, creating a symphony of flavors and textures in every bite. Whether enjoyed with a cup of hot cocoa by the fireplace or shared with loved ones during festive gatherings, these cookies are sure to evoke fond memories and create new traditions. Join us as we dive into the recipe and uncover the secrets to making these timeless treats in your own kitchen.

Ingredients:

  • Produce:
    • 1 lb Candied cherries, red and green
    • 1 lb Candied pineapple
    • 2 cups Dates, pitted
    • 2 cups Raisins
  • Refrigerated:
    • 3 Eggs
  • Baking & Spices:
    • 3 cups All-purpose flour
    • 1/2 tsp Baking soda
    • 1 cup Brown sugar, packed
    • 1 tsp Cinnamon, ground
  • Nuts & Seeds:
    • 7 cups Nuts, mixed
  • Dairy:
    • 1 cup Butter
    • 1/2 cup Milk
  • Beer, Wine & Liquor:
    • 2 tbsp Vanilla-flavored cream sherry

Instructions:

  1. Prepare the Ingredients: Preheat your oven to 325°F (160°C). Chop the candied cherries, candied pineapple, and dates into small pieces. Set aside.
  2. Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, baking soda, packed brown sugar, and ground cinnamon. Stir until well combined.
  3. Cream Butter and Eggs: In a separate bowl, cream together the butter and eggs until smooth and creamy.
  4. Add Liquids: Gradually add the milk and vanilla-flavored cream sherry to the butter and egg mixture, stirring until fully incorporated.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until a thick dough forms.
  6. Incorporate Fruits and Nuts: Fold in the chopped candied fruits, dates, raisins, and mixed nuts until evenly distributed throughout the dough.
  7. Shape Cookies: Drop spoonfuls of dough onto greased baking sheets, spacing them about 2 inches apart. Use your hands to shape the dough into round cookies, flattening slightly with your fingers.
  8. Bake: Place the baking sheets in the preheated oven and bake the cookies for 12-15 minutes, or until golden brown around the edges.
  9. Cool and Enjoy: Remove the cookies from the oven and allow them to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. Once cooled, serve and enjoy!

Cook Notes and Variations:

  • Gluten-Free Option: Substitute gluten-free all-purpose flour for the regular flour to make gluten-free fruitcake cookies.
  • Alcohol-Free Version: Omit the vanilla-flavored cream sherry for an alcohol-free version of the recipe.
  • Citrus Zest: Add grated orange or lemon zest for a citrusy twist to the cookies.

Keto and Low Carb Versions:

  • Keto Version: Replace the all-purpose flour with almond flour or coconut flour for a low-carb alternative. Use a sugar substitute such as erythritol or stevia in place of brown sugar. Reduce the amount of dried fruits and nuts to lower the carb content.
  • Low Carb Version: Reduce the amount of dried fruits and use lower-carb options such as unsweetened dried cranberries or blueberries. Substitute the brown sugar with a low-carb sweetener such as monk fruit or sucralose.

My Grandma’s Fruitcake Cookies are more than just a sweet treat – they’re a cherished tradition that brings generations together. With their rich flavors and hearty textures, these cookies capture the essence of the holiday season and fill homes with warmth and joy. Whether enjoyed as a festive dessert or given as gifts to friends and family, these timeless treats are sure to spread happiness and create lasting memories. So gather your ingredients, embrace the spirit of the season, and get ready to bake a batch of My Grandma’s Fruitcake Cookies to share with your loved ones.

FAQs (Frequently Asked Questions):

Q: Can I use other types of nuts in this recipe? A: Yes, feel free to customize the recipe by using your favorite nuts such as almonds, pecans, walnuts, or pistachios.

Q: Can I make these cookies ahead of time? A: Yes, you can make the cookie dough ahead of time and refrigerate it for up to 24 hours before baking. Alternatively, you can bake the cookies ahead of time and store them in an airtight container for up to one week.

Q: Can I freeze these cookies? A: Yes, these cookies freeze well. Allow them to cool completely, then place them in a single layer on a baking sheet and freeze until firm. Once frozen, transfer the cookies to a freezer-safe container or bag and store them in the freezer for up to three months.

Q: Can I omit the dried fruits if I don’t like them? A: Yes, you can omit the dried fruits or substitute them with other mix-ins such as chocolate chips, shredded coconut, or chopped nuts.

Q: How can I prevent the cookies from spreading too much during baking? A: To prevent the cookies from spreading too much, make sure your butter is at room temperature and avoid overmixing the dough. Additionally, chilling the dough for 30 minutes before baking can help maintain the cookies’ shape.

Indulge in Holiday Bliss! Now that you have the recipe for My Grandma’s Fruitcake Cookies and all the answers to your questions, it’s time to indulge in the joy and sweetness of the holiday season. Whether shared with loved ones or savored by the fireside, these cookies are sure to bring comfort and happiness to all who taste them. So gather your ingredients, preheat your oven, and let the aroma of freshly baked cookies fill your home with holiday bliss!