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Fruit Cake Cookies Recipe
|Butter||1 Cup (16 tbs), softened (2 Sticks)|
|Firmly packed light brown sugar||1 Cup (16 tbs)|
|Eggs||3 , well beaten|
|Flour||3 Cup (48 tbs)|
|Baking soda||1 1⁄2 Teaspoon|
|Sherry||1⁄2 Cup (8 tbs)|
|Mixed nuts||7 Cup (112 tbs), chopped|
|Red candied pineapple||1⁄2 Pound, chopped|
|Green candied pineapple||1⁄2 Pound, chopped|
|Red candied cherries||1⁄2 Pound, chopped|
|Green candied cherries||1⁄2 Pound, chopped|
|Pitted dates||1⁄2 Pound, chopped|
|White raisins||3⁄4 Pound|
Serving size: Complete recipe
Calories 14654 Calories from Fat 6938
% Daily Value*
Total Fat 740 g1138.3%
Saturated Fat 210.5 g1052.5%
Trans Fat 0 g
Cholesterol 1118.2 mg
Sodium 6888.6 mg287%
Total Carbohydrates 1846 g615.4%
Dietary Fiber 120.3 g481.3%
Sugars 1190.5 g
Protein 291 g581.7%
Vitamin A 128.4% Vitamin C 15.5%
Calcium 221.6% Iron 176.4%
*Based on a 2000 Calorie diet
Mix in the eggs.
Sift together the flour, baking soda and cinnamon.
Add to the creamed mixture alternately with the sherry, mixing well after each addition.
Add the mixed nuts, red and green candied pineapple, red and green candied cherries, dates and raisins, mixing with the hands if necessary.
Drop by teaspoonfuls onto greased cookie sheets and shape into mounds.
Bake at 300 degrees for 20 to 25 minutes or until firm and beginning to brown.
Remove to a wire rack to cool.