Fruitcake Cookies

Vegetarian
Fruitcake Cookies
45 min.
100
93kcal

Suggestions


Are you ready to indulge in a delightful twist on a classic treat? These Fruitcake Cookies are the perfect combination of rich flavors and festive ingredients, making them an irresistible addition to any dessert table. Whether you're celebrating the holiday season or just craving something sweet, these cookies offer a burst of fruity goodness that’s sure to please. With their chewy texture and satisfying crunch from the pecans, each bite is a celebration of flavors that brings warmth and nostalgia.

In just 45 minutes, you can whip up a batch of these delectable cookies that serve a crowd of 100! They feature a blend of mixed candied fruits, maraschino cherries, and a generous helping of toasted pecans, ensuring that every cookie is packed with deliciousness. Plus, the simplicity of the recipe means that even novice bakers can impress their friends and family with homemade treats.

Not only are these cookies vegetarian-friendly, but they also cater to those looking for a sweet without compromising on flavor. With a caloric count of just 93 kcal per cookie, you can enjoy them for dessert without the guilt. So grab your mixing bowl and baking sheet, and get ready to delight in these scrumptious Fruitcake Cookies that will have everyone asking for seconds!

Ingredients

  • teaspoon baking soda 
  • cup butter softened
  • pound candied fruit and peel 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 B3:0.29mg
1.43%
Vitamin A:71.56IU
1.43%
Calcium:12.47mg
1.25%
Potassium:35.44mg
1.01%
Source:My Recipes