MY MOM'S FRUITCAKE COOKIES

I grew up with the heavy fruit and nut filled fruitcake that as a youngster, I would turn up my nose to every Christmas season. It just didn't appeal to me, but the adults loved it. It wasn't until my daughters were grown that my mom started making fruitcake cookies. When I tried them, they were absolutely delicious! I now look forward to when she makes them. She was gracious enough to share the recipe with us all. Try them! You will love them. To me, they are better than fruitcake even though the ingredients are similiar. They freeze well too!

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MOM'S FRUITCAKE COOKIES

Dry Ingredients:

1/4 pound red cherries, chopped

1/4 pound green cherries, chopped

1/2 pound pineapple (can use red, green or yellow), chopped

1 pound dates, chopped

1 pound golden raisins, chopped

1 pound walnuts, chopped

1 pound pecans, chopped

CLICK ON THE PHOTOS TO SEE THE PRODUCTS!

Batter:

2 eggs

1 teaspoon baking soda

1 teaspoon salt

1/2 to 1 teaspoon cinnamon (to your taste)

1 teaspoon vanilla

1 cup butter, softened

1 1/2 cups sugar

2 1/2 cups flour

Chop all the fruit and nuts into small pieces. Sift together the flour, baking soda, salt and cinnamon. In another bowl, cream butter and sugar until mixture is creamy, beat in eggs one at a time, then add vanilla.

Mix dry ingredients and the butter mixture together. Add the cherries, pineapple, dates, raisins, nuts and mix by hand. Using a mini muffin pan, fill each cup two-thirds full. In a 300 degree oven, bake for 17 minutes. Let cool three to five minutes before removing from pan. Enjoy!

NOTE: These cookies freeze well too!