Fruitcake Cookies

Fruitcake cookies are a delicious, bite-sized take on the traditional holiday dessert. They’re like a chewy, fruity spice cookie!

Prep Time 15

Cook Time 20

Total Time 35

Servings cookies

Preheat oven to 325℉. Line sheet pans with parchment paper; set aside.
In a medium bowl, stir together the chopped candied fruit with a few tablespoons of the flour. This will prevent the fruit from sticking together later. Set aside.
1 pound chopped candied fruit, 1½ cups all purpose flour
In a separate bowl, whisk together the remaining flour with the spices and baking soda. Set aside.
1½ cups all purpose flour, ½ teaspoon ground cloves, ½ teaspoon nutmeg, ½ teaspoon cinnamon, 1½ teaspoons baking soda
Using a hand mixer and a large bowl or a stand mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy. Add eggs, one at a time, then milk and juice. Add the dry ingredients, then fold in the nuts, floured fruit, and raisins. The dough will almost seem more like a cake batter than a cookie dough in consistency - that is ok, it's how it is supposed to be.
½ cup unsalted butter, ½ cup packed brown sugar, 2 large eggs, 1½ tablespoons milk, ½ cup unfiltered apple juice, 3 cups chopped pecans, 6 ounces golden raisins
Drop by spoonfuls about 1 inch apart (cookies will not spread much at all) on the prepared cookie sheets. If your spoonfuls are particularly rounded, I recommend patting them down slightly with a spatula. Bake for about 18-20 minutes or until golden brown. Allow to cool for 2 minutes on the cookie sheets before transferring to a rack to cool completely.

Cookies will last about 2 weeks at room temperature, longer in the freezer. Cookies will get even better as they age, so do not hesitate to make them a few days before you plan to serve them.
The original recipe makes 120 cookies. I chose to halve it to produce a more manageable amount, but if you are baking for a crowd, simply double all of the ingredients.