My Grandma's Fruitcake Cookies Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jan. 18, 2015
These cookies were so good I could hardly stop eating them! I will make these again and again!
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Cooking Level: Intermediate

Living In: Roseville, Michigan, USA

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Reviewed: Dec. 23, 2014
I tweaked this (as always)...made it gluten free & used dried fruits instead of candied ( no corn syrup) plus used 1/2 goat butter & 1/2 coconut oil & added vanilla. Soaked some currants (instead of raisins) in bourbon and threw the rest of the little bottle (airplane size) into the mix. My nut mix was peacsn, black walnuts, cashews & macadamias. And, yes, yummmm....grandma would be smilin'!
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Reviewed: Dec. 14, 2014
I have looked all over for this recipe, my Mother made them. She would freeze part of the dough in log shaped rolls and get them out and slice them, so we had them year round. I am so happy to have found this, it brings back precious memories Thank You
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Reviewed: Dec. 17, 2013
Great recipe, instead of using vanilla cream sherry I used Riesling that I had in the fridge and I also added some vanilla flavoring! They turned out great!!!
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Reviewed: Dec. 15, 2012
these cookies are delicious - just what I was hungry for. the consistency was great. I chopped the additions up very small and I usedvanilla rum instead of vanilla cream sherry. the cookies stayed in "balls" (I used a scoop), I think I might flatten them next time... cooked only for 20 min, too.
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Reviewed: Dec. 25, 2009
I followed the recipe exactly, my entire family loved these! 30 minutes cook time is way too long, just check at 20 minutes, I think the most I left some baking for was 25. Make sure to chop everything well! Delicious and filling, I will definitely make this again next Christmas, thank you!
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Cooking Level: Intermediate

Living In: Bridgeport, Connecticut, USA

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