Fruitcake Cookies II

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"This is one of the recipes that my mom gave that I am putting in our family cookbook. For a slightly more tender cookie use buttermilk in place of the milk."
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servings 177 cals
Serving size has been adjusted!

Original recipe yields 48 servings



  • Calories:
  • 177 kcal
  • 9%
  • Fat:
  • 6.3 g
  • 10%
  • Carbs:
  • 29.3g
  • 9%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 85 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  1. Sift the flour, measure and sift it again with the baking soda and salt.
  2. Cream the shortening add the sugar and eggs. Beat until light and fluffy. Add the milk and flour mixture, mixing well. Stir in the nuts, dates, cherries and candied peel. Cover and chill dough for several hours.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Drop chilled dough by teaspoons, 2 inches apart, onto lightly greased baking sheets. Top each cookie with a half of a candied cherry. Bake at 350 degrees F (175 degrees C) for 8 to 10 minutes.


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A new addition to my Christmas cookie list. Very tasty!!!!. I had to bake them longer than the recipe said, at least 11 minutes.

A little too sweet for us. Perhaps a decrease in thea mount of dates would help.

I substituted candied pineapple (chopped) for the citrus peel. I liked these very much.

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