Cherry Fruitcake Cookies

YOUGOTTAEAT

"This recipe has been in our family for years. We prefer to use just cherries for the fruit but I am sure you could use any candied fruit."
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Ingredients

35 m servings 193 cals
Serving size has been adjusted!
Original recipe yields 60 servings

Nutrition

  • Calories:
  • 193 kcal
  • 10%
  • Fat:
  • 14.8 g
  • 23%
  • Carbs:
  • 14.4g
  • 5%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 55 mg
  • 2%

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.

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Directions

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  1. Preheat an oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
  2. Sift flour, cinnamon, and salt into a large bowl. In a separate large bowl, beat margarine and sugar until light. Stir in 1 cup of the sifted dry ingredients. Beat in the eggs and the wine to make a batter.
  3. Toss the the chopped pecans and the candied cherries in the remaining flour mixture; stir in batter. Drop dough by teaspoons onto prepared baking sheets
  4. Bake cookies in preheated oven for 12 to 15 minutes.

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