A classic, large-batch recipe for fruitcake-style drop cookies from Melinda. This buttery, spiced dough is packed with dates and candied fruit, making it perfect for holiday baking and gift-giving.
Author
Melinda
Recipe
| Measurements | Ingredients |
|---|---|
| 2 Cups (4 sticks) | Butter, softened |
| 3 Cups | White Sugar |
| 4 | Eggs |
| 5 Cups | Flour |
| 2 Teaspoons | Salt |
| 2 Teaspoons | Baking Soda |
| 2 Teaspoons | Cinnamon |
| 1 to 2 Pounds | Dates, chopped |
| 1/2 Cup | Candied Pineapple (red or green) |
| 1/2 Cup | Candied Cherries |
Instructions
- Preheat your oven to 350°F.
- In a very large bowl, cream the softened butter and sugar together with an electric mixer until light and fluffy.
- Beat in the eggs one at a time.
- In a separate large bowl, sift together the flour, salt, soda, and cinnamon.
- In another bowl, toss the chopped dates, candied pineapple, and candied cherries with about ½ cup of the flour mixture until well coated.
- On low speed, gradually add the remaining dry ingredients to the creamed mixture until a very stiff dough forms.
- By hand, stir in the floured fruit until it is evenly distributed throughout the dough.
- Drop by rounded teaspoonfuls onto an ungreased cookie sheet.
- Bake for 10-12 minutes, or until the edges are lightly browned.
Note
This is a very large recipe that “serves an army.” The author notes you can halve the recipe for a more standard amount.
