• Prep Time:
  • Cooking Time:
  • Serves: 5 Servings

Fruitcake Cookies

  • Recipe Submitted by on

Category: Cookies, Holiday

 Ingredients List

  • 1 c Mixed diced candied citrus
  • Peel
  • 1 c Dark seedless raisins
  • 1/4 c Chopped mixed dried pears,
  • Dried apricots, golden
  • Raisins
  • 1/3 c Bourbon whiskey
  • 2 1/4 c All-purpose flour
  • 1/2 ts Baking powder
  • 1/2 ts Baking soda
  • 1 1/2 ts Ground cinnamon
  • 3/4 ts Ground cloves
  • 1/2 ts Ground ginger
  • 1/4 ts Grated whole nutmeg
  • 8 tb (1 stick) unsalted butter,
  • Slightly softened
  • 2/3 c Firmly packed dark brown
  • Sugar
  • 1/4 c Dark molasses
  • 1 lg Egg
  • 1 lg Egg yolk
  • Grated zest of 1 large
  • Orange
  • 1 c Finely chopped pecans
  • 60 Pecan halves, to garnish


In a large, deep non-aluminum mixing bowl combine candied citrus peel, dark
raisins, mixed fruits and bourbon. Cover and refrigerate overnight,
stirring several times.

In medium bowl sift together flour, baking powder, baking soda, cinnamon,
cloves, ginger and nutmeg, set aside.

In another large bowl beat butter until fluffy. Add brown sugar and
molasses and beat until smooth. Beat in egg, egg yolk and orange zest. Stir
in half of the dry ingredients. Stir in fruit mixture and chopped pecans,
alternately with remaining dry ingredients. Cover and chill at least 1 1/2
hours, or until firm enough to shape into balls. (Dough may be refrigerated
up to 48 hours.)

Form dough into 1-inch balls and place on greased baking sheets, spaced
about 1 1/2 inches apart. Place a pecan half on each ball and press down

Bake in center of a preheated 375'F oven 9 to 10 minutes, or until balls
feel almost firm when gently pressed on top. Remove from oven and let stand
2 to minutes. Using a spatula, transfer balls to wire racks to cool
completely. For best flavor, allow balls to "ripen" 24 hours before
serving. Store in airtight container 3 weeks or freeze up to 1 month. Makes
about 5 dozen cookies.

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