Nutty Fruitcake Cookies
Rich fruitcake cookies are loaded with chopped fruits and nuts, with an option to include cinnamon and nutmeg for enhanced spice.
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Instructions
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Preheat oven to 400 F and line baking sheets.
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Toss dried fruit and pecans with 1 tablespoon flour.
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Cream sugar and shortening until fluffy, then beat in egg and vanilla.
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Combine flour, salt, and baking soda; alternately add dry ingredients and buttermilk to the creamed mixture until a moist dough forms.
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Fold the floured fruit and pecans into the batter.
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Drop batter by tablespoon onto prepared sheets, spacing 1 1/2 inches apart.
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Bake for 8 to 12 minutes until cookie bottoms are browned.
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Cool on a rack, then store in an airtight container for up to one week.