Melinda’s Fruit Cake Cookies
📜 Collection: Unknown Three | ✍️ Attribution: Melinda | 📂 Category: Desserts 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.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 12 mins | None | Approx. 10 dozen cookies |
🔪 Key Equipment
- Large mixing bowl
- Electric mixer
- Sifter
- Cookie sheet
- Measuring cups
- Measuring spoons
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 Cups (4 sticks) | Butter | softened |
| 3 Cups | White Sugar | |
| 4 | Eggs | |
| 5 Cups | Flour | divided |
| 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
Step 1: Prep and Cream
- Preheat your oven to 350°F.
- In a very large bowl, cream the 2 cups softened butter and 3 cups white sugar together with an electric mixer until light, fluffy, and pale.
- Beat in the 4 eggs one at a time, mixing well after each addition.
Step 2: Mix Dry and Coat Fruit
- In a separate large bowl, sift together the 5 cups flour (reserving 1/2 cup), 2 teaspoons salt, 2 teaspoons baking soda, and 2 teaspoons cinnamon.
- In another bowl, toss the 1 to 2 pounds chopped dates, 1/2 cup candied pineapple, and 1/2 cup candied cherries with the reserved 1/2 cup flour until well coated to prevent sinking.
Step 3: Combine and Bake
- 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 and the centers are set.
💡 Make-Ahead & Storage: This is a very large recipe that can be halved for a standard batch. Store baked cookies in an airtight container for up to 2 weeks, or freeze for up to 3 months.
Original Recipe Scan
