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Kenna's Killer Fruitcake Cookies

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Submitted by: Kenna Jo

 

These drop cookies have the flavors and spices of fruitcake, but use dried fruits--soaked in sherry and brandy--instead of candied fruits. They also have rolled oats and pecans stirred into the batter.
 

Ingredients

  • 1/2 cup each golden raisins & dried bing cherries
  • 1/4 cup dried apricots, chopped
  • 1/4 cup pitted dates, chopped
  • 1/4 cup sherry
  • 1/4 cup apricot brandy
  • 1 cup margarine, softened
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 1/2 cup flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 2 1/2 cups old-fashioned rolled oats, uncooked
  • 1/2 cup pecans, chopped

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Method

Preheat oven to 350 degrees. In small bowl, combine raisins, cherries, apricots and dates; pour sherry and brandy over fruit. Let fruit stand in liquid for 30 minutes, stirring once or twice. Meanwhile, in a large bowl, cream margarine and sugars. Add eggs and vanilla; beat well. Sift together flour, baking soda and spices; stir into mixture; mix well. Stir in oats and pecans. Drain fruit (discarding liquid); fold fruit into batter. Drop by tablespoons onto ungreased cookie sheet. Bake for 10-12 minutes or until golden brown. Remove from oven and place cookies on a wire rack to cool.

 

Notes: This is my variation on a family fruitcake recipe. It's not as heavy, easier to transport and has become a family favorite!

 

Number of Servings: Makes 4 dozen.

 

Submitted by: Kenna Jo ()

 

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