Fruitcake Cookies With Candied Fruit and Nuts

Fruitcake Cookies
Diana Rattray
  • 25 mins
  • Prep: 15 mins,
  • Cook: 10 mins
  • Yield: 4 Dozen (48 servings)
Ratings (6)

These fruitcake cookies are filled with pecans, candied fruits, and dates, but feel free to vary the recipe a bit. I used candied red and green cherries and raisins in the cookies pictured, along with chopped walnuts. 

What You'll Need

  • 1 cup sugar
  • 1/2 cup shortening
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 3/4 cup all-purpose flour (sifted)
  • 1/2 teaspoon salt
  • 1/2 teaspoon soda
  • 1/4 cup buttermilk
  • 3/4 cup pecans (chopped)
  • 1 cup candied cherries
  • 1 cup dates (chopped)
  • 1/2 cup mixed candied fruits and peels

How to Make It

  1. Preheat the oven to 400°. Line baking sheets with parchment paper or a silicone cooking mat, or grease them lightly.
  2. In a mixing bowl with an electric mixer cream the shortening and sugar until light. Add the egg and vanilla and beat until well blended. 
  3. Reserve about 1 tablespoon of flour in a bowl to toss with the fruit.
  4. Combine the remaining flour with the salt and baking soda. Add the dry ingredients to the creamed mixture, alternating with buttermilk.
  1. Toss fruits in the bowl the reserved flour. Fold in the floured fruits and chopped pecans.
  2. Drop onto the prepared baking sheets with a tablespoon or small cookie scoop, leaving about 1 1/2 inches between cookies.
  3. Bake in the preheated oven for 8 to 12 minutes or until the bottoms are browned. The time will depend on the size of cookies.  
  4. Store in an airtight container.


  1. Add about 1 teaspoon of cinnamon and 1/4 teaspoon each of allspice and nutmeg to the batter for a spiced cookie.
  2. Make the cookies with all or part brown sugar.
  3. Replace some of the fruits and nuts with raisins, dried cranberries, or walnuts.