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Fruitcake Cookies

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Recipe

 

Yield

5 dozen

Prep

25 min

Cook

45 min

Ready

1 hrs
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
16 ounces pineapple
chopped
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8 ounces cherries
red
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2 cups raisins, seedless
golden
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4 cups pecans
chopped
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3 ½ cups all-purpose flour
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½ cup butter
softened
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1 cup brown sugar
firmly
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4 large eggs
separated
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1 tablespoon baking soda
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3 tablespoons milk
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¼ cup brandy
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1 teaspoon cinnamon
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1 teaspoon nutmeg
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Ingredients

Amount Measure Ingredient Features
462.4 ml/g pineapple
chopped
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231.2 ml/g cherries
red
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473 ml raisins, seedless
golden
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946 ml pecans
chopped
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828 ml all-purpose flour
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118 ml butter
softened
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237 ml brown sugar
firmly
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4 large eggs
separated
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15 ml baking soda
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45 ml milk
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59 ml brandy
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5 ml cinnamon
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5 ml nutmeg
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Directions

Combine first 5 ingredients; dredge with 1 cup flour, stirring well.

Set aside.

Cream butter; gradually add sugar, beating well at medium speed of an electric mixer.

Add egg yolks, mixing well.

Dissolve soda in milk; add to creamed mixture.

Add brandy, spices, and remaining 2½ cups flour, mixing well.

Beat egg whites (at room temperature) until stiff; fold into batter.

Fold in fruit mixture.

Drop dough by rounded teaspoonfuls onto greased cookie sheets.

Bake at 325℉ (160℃) for 12 to 15 minutes.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 495g (17.5 oz)
Amount per Serving
Calories 171057% from fat
 % Daily Value *
Total Fat 108g 167%
Saturated Fat 23g 117%
Trans Fat 0g
Cholesterol 273mg 91%
Sodium 660mg 27%
Total Carbohydrate 58g 58%
Dietary Fiber 18g 73%
Sugars g
Protein 63g
Vitamin A 22% Vitamin C 55%
Calcium 20% Iron 59%
* based on a 2,000 calorie diet How is this calculated?
 

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