Fruitcake Cookies

Vegetarian
Fruitcake Cookies
45 min.
100
93kcal

Suggestions


Welcome to the delightful world of Fruitcake Cookies, a perfect treat that combines the festive flavors of traditional fruitcake with the convenience of a cookie! These vegetarian cookies are not only a delicious dessert option but also a fantastic way to bring a touch of holiday cheer to any gathering. With a generous yield of 100 servings, they are ideal for parties, family gatherings, or simply to enjoy at home.

Ready in just 45 minutes, these cookies are a breeze to whip up, making them a great choice for both novice and experienced bakers alike. Each cookie is packed with a medley of mixed candied fruits, maraschino cherries, and crunchy toasted pecans, creating a delightful texture and a burst of flavor in every bite. At only 93 calories per cookie, you can indulge without the guilt!

Imagine the aroma of freshly baked cookies wafting through your kitchen, inviting everyone to gather around and share in the joy of baking. Whether you’re looking to impress your guests or simply satisfy your sweet tooth, these Fruitcake Cookies are sure to become a beloved addition to your dessert repertoire. So, roll up your sleeves and get ready to create a batch of these scrumptious cookies that will leave everyone asking for more!

Ingredients

  • teaspoon baking soda 
  • cup butter softened
  • pound fruit jell-o® mix mixed
  • large eggs 
  • cups flour all-purpose
  • cup maraschino cherries chopped
  • cups pecans toasted chopped
  • cup raisins 
  • pinch salt 
  • 1.5 cups sugar 
  • teaspoon vanilla extract 

Equipment

  • baking sheet
  • oven
  • stand mixer

Directions

  1. Preheat oven to 30
  2. Beat sugar and butter at medium speed with a heavy-duty electric stand mixer until creamy.
  3. Add eggs, 1 at a time, beating until blended after each addition. Stir in vanilla. Sift together flour, baking soda, and salt; gradually add to sugar mixture, beating until blended. Stir in candied fruit and peel, pecans, raisins, and cherries. Drop dough by tablespoonfuls 1 inch apart onto lightly greased baking sheets.
  4. Bake 18 to 20 minutes or until lightly browned. Cool completely on wire racks (about 20 minutes).

Nutrition Facts

Calories93kcal
Protein4.23%
Fat45.94%
Carbs49.83%

Properties

Glycemic Index
2.64
Glycemic Load
4.79
Inflammation Score
-1
Nutrition Score
1.9134782701731%

Flavonoids

Cyanidin
0.43mg
Delphinidin
0.29mg
Catechin
0.29mg
Epigallocatechin
0.22mg
Epicatechin
0.03mg
Epigallocatechin 3-gallate
0.09mg

Nutrients percent of daily need

Calories:92.95kcal
4.65%
Fat:4.89g
7.53%
Saturated Fat:1.47g
9.17%
Carbohydrates:11.95g
3.98%
Net Carbohydrates:11.1g
4.03%
Sugar:6.26g
6.96%
Cholesterol:10.46mg
3.49%
Sodium:31.3mg
1.36%
Alcohol:0.01g
100%
Alcohol %:0.08%
100%
Protein:1.01g
2.03%
Manganese:0.21mg
10.43%
Vitamin B1:0.06mg
3.86%
Fiber:0.85g
3.4%
Copper:0.06mg
3.1%
Selenium:1.94µg
2.77%
Iron:0.46mg
2.53%
Folate:8.55µg
2.14%
Vitamin B2:0.03mg
2.03%
Phosphorus:19.69mg
1.97%
Magnesium:6.38mg
1.59%
Zinc:0.24mg
1.57%
Vitamin A:71.56IU
1.43%
Vitamin B3:0.29mg
1.43%
Calcium:12.47mg
1.25%
Potassium:35.44mg
1.01%
Source:My Recipes