My Grandma's Fruitcake Cookies

These drop cookies have lots of nuts, raisins, dates, candied pineapple, and candied cherries, held together with a bit of batter that's flavored with a hint of sherry. This recipe makes a big batch.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 100 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat oven to 300 degrees F (150 degrees C). Grease several baking sheets. Sift together the flour, cinnamon, and baking soda in a bowl; set aside.

Step 2

Beat together the butter and brown sugar in a large mixing bowl until fluffy, about 5 minutes. Beat in the eggs, one at a time. Gradually beat the flour mixture into the butter mixture, alternating each addition with about 2 tablespoons of milk until all the milk is incorporated and the dough is soft. Beat in the sherry, and mix in the nuts, raisins, dates, pineapple, and cherries until thoroughly mixed. Drop the dough by rounded teaspoons onto the prepared baking sheets.

Step 3

Bake in the preheated oven until the cookies are set and the bottoms are very lightly browned, 20 to 30 minutes. Cool on wire racks.