By Kelly Bogard
Traditions are big in our family. Like brunch and presents on Christmas day at my parents’ house and Fruit Cake Cookies. We’ve had these cookies every year for as long as I can remember. Now that “Butters” is getting a bit older, she is starting to enjoy these traditions, as well as a few new ones that we have started in our little family.
I had no idea when I asked my mom for this recipe that it had such huge significance. See, it was one of the first traditions my mom started with my dad before my older sister was born. My dad was in the service and stationed in Guam. My mother was there with him, six months pregnant with my sister. My Gramma Willie Mae sent a recipe for Fruit Cake Cookies to my mom in the mail, and she has been making them every year since. This makes year number 40. (Sorry, Laci!)
For Fruit Cake Cookies, you will need…
1/2 lb. candied cherries, chopped
1/2 lb. candied pineapple, chopped
1 lb. pitted dates, chopped
2 cups pecans, chopped
1 cup sugar
1 cup all-purpose flour
1 tsp. nutmeg
1 tsp. cinnamon
4 eggs, beaten
3 tbsp. water
I loved watching and helping my mom every year. I just thought it was something we did at Christmas. I had no idea the story behind them until I almost got turned down for the recipe. Apparently, it was supposed to be a secret. By the way, thanks to those of you who gave your blessing for me to share it with our Texas Table Top readers.
First things, first. You will want to get all of your fruit chopped. My mom always did it by hand and says it is easier if the fruit is frozen. I went one step easier and pulsed the fruit with my food processor.
Next, combine all of the ingredients in a large bowl and mix until well blended. Cover and refrigerate your dough overnight.
The next day, scoop your cookies onto a lined cookie sheet. Bake at 325 degrees Fahrenheit for 25 minutes.
These cookies are chewy, gooey and sweet. They are way better than any fruit cake I’ve ever had. I really enjoyed having Butters in the kitchen with me for this one and teaching her a family recipe that means so much.
We lost Gramma Willie this year, so Christmas will be a little difficult. But I will always know that this recipe came from her heart. And for that, I am truly grateful. From all of us at, Texas Table Top, enjoy!
Recipe: Fruit Cake Cookies
Summary: Sweet, sticky cookies with a touch of the holidays
- 1/2 lb. candied cherries, chopped
- 1/2 lb. candied pineapple, chopped
- 1 lb. pitted dates, chopped
- 2 cups pecans, chopped
- 1 cup sugar
- 1 cup all-purpose flour
- 1 tsp. nutmeg
- 1 tsp. cinnamon
- 4 eggs, beaten
- 3 tbsp. water
- Chop all fruit. Frozen fruit is easier to chop by hand, or you can use a food processor on pulse setting.
- Mix all ingredients together until well blended.
- Cover and refrigerate mixture for at least 4-6 hours or overnight.
- Once chilled, preheat oven to 325 degrees Fahrenheit.
- Drop dough by the spoonful onto a lined or well-greased cookie sheet.
- Bake for 25 minutes or until the bottoms start to brown.
- Remove to cooling rack to cool.
Baking time (duration): 25 minutes
Number of servings (yield): 6-7 dozen