Q1: 7 CUPS of nuts?! Is that a typo?

No, it's not a typo! This is a classic, "Grandma-style" recipe where the cookie is absolutely packed with nuts and fruit. This is what gives the cookie its signature, unbelievably chunky, and delicious texture.

Q2: My cookies are hard, not moist. What happened?

The most common culprit is overbaking. Because the dough is so dark and dense, it can be hard to tell when they are done. The 300°F oven is key, but you must pull them out as soon as the bottoms are just lightly browned. They will continue to set up as they cool.

Q3: Can I soak my fruit in rum or brandy?

Yes, absolutely! For a classic, "boozy" fruitcake cookie, you can soak your candied fruit and raisins in about 1/2 cup of your favorite rum, brandy, or bourbon overnight before you add them to the batter.

Q4: Can I use a different kind of nut or fruit?

Of course! This recipe is wonderfully versatile. It would also be fantastic with chopped walnuts instead of pecans, or a different mix of dried and candied fruits, like candied orange peel, dried apricots, or figs.

Q5: What can I use if I can't find cream sherry?

If you can't find cream sherry, you can substitute it with an equal amount of brandy, rum, or even just a sweet apple or white grape juice.

"Grandma's" Fruitcake Cookies (An Easy Holiday Classic!)

“Grandma’s” Fruitcake Cookies (An Easy Holiday Classic!)

A classic, old-fashioned recipe for ‘Grandma’s Fruitcake Cookies.’ This recipe creates a large batch of dense, chewy drop cookies that are packed with 7 cups of mixed nuts, 1 pound of candied pineapple, 1 pound of candied cherries, dates, and raisins. The ingredients are all held together in a spiced, buttery cookie dough flavored with a hint of cream sherry, and baked at a low temperature until just set.

Author: Evelyn

Ingredients

3 cups all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon baking soda
1 cup butter, at room temperature
1 cup brown sugar, packed
3 large eggs
½ cup milk
2 tablespoons vanilla-flavored cream sherry
7 cups chopped mixed nuts
1 pound candied pineapple, coarsely chopped
1 pound red and green candied cherries, chopped
2 cups pitted chopped dates
2 cups chopped raisins

Instructions

Preheat the oven to 300°F (150°C). Grease several baking sheets.
In a large bowl, sift together the all-purpose flour, ground cinnamon, and baking soda; set aside.
In a separate large bowl, beat the room-temperature butter and brown sugar with an electric mixer until fluffy, about 5 minutes.
Add the eggs one at a time, beating well after each addition.
Add the flour mixture to the creamed mixture in batches, alternating with the milk (about 2 tablespoons at a time). Beat briefly after each addition until the mixture is soft.
Beat in the cream sherry.
Stir in the nuts, pineapple, cherries, dates, and raisins until thoroughly mixed.
Drop spoonfuls of the dough 2 inches apart onto the prepared baking sheets.
Bake in the preheated oven for 20 to 30 minutes, until the cookies are set and the bottoms are very lightly browned.
Let the cookies cool on the baking sheet briefly before removing them to a wire rack to cool completely.

Notes

This is a very large-batch cookie recipe, ideal for holiday baking, cookie exchanges, or gifting.
The recipe is extremely dense and packed with fruit and nuts, characteristic of a traditional fruitcake.
The cookies are baked at a low temperature (300°F) for a longer period to ensure the dense, fruit-filled dough cooks through evenly without burning.
Make sure to grease the baking sheets well, as the sugary fruit can cause the cookies to stick.

Find it online: https://cookupjoy.com/grandmas-fruitcake-cookies/