These old-fashioned goodies are fun, colorful and chewy without being sticky. —Dorcas Wright, Guelph, Ontario

Fruitcake Cookies

butter, softened

shortening

sugar

brown sugar

egg, room temperature

vanilla extract

all-purpose flour

baking soda

salt

oats

coconut

dates

cherries

pineapple

In a bowl, cream butter, shortening and sugars. Add egg and vanilla; mix well. Combine flour, baking soda, salt and oats; add to creamed mixture and mix well. Stir in the coconut, dates, cherries and pineapple.

Shape into 1-in. balls; place on greased baking sheets. Bake at 325° until lightly browned, about 15 minutes. Cool on wire racks.

I have made something very similar to these in the past. I have never used canned pineapple. They do make a great cookie. One caveat: it is time-consuming to do all the chopping.

Substituted Raisins for the coconut, because I don't like coconut and added in some chopped walnuts.  Seemed like it was overwhelmed with fruit.  I know it was supposed to be like fruitcake....but it was still way too much.  Would have to alter next time.

Very delicious, made with no alterations to the recipe. The candied fruits look festive!  I\'ll be making them again!

These cookies taste great and I will definitely make them again. Omitting the coconut and substituting raisins worked really well. The only thing I will do differently next time is to chill the dough for a few hours before baking, because the cookies spread out way too much and were flat with overly browned edges.

I had to add 3/4 cup of flour to get them to hold together, otherwise I had fruit pancakes.   An expensive cookie to make, will not try again.

Delicious.  The only thing I did different was omit the coconut and use 1 cup raisins.  Husband loved them also.

fruitcake cookies

Prep Time: 15 minutes

Cook Time: 15 minutes

Total: 30 minutes

Servings: 5

Author : Taste of Home

Ingredients

Instructions

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