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Ruby's Fruitcake Cookies

5.0(6)

This is my aunt Ruby's recipe, which I have been baking every year for the last 13 years. All I can say is, without a doubt, they are definitely worth the full day's effort to make. Plus...these can be baked and stored for months in the freezer.

by Vicki G.·published 2002-12-09

Open original recipe

Drop Cookies

Servings

360

360 Cookies

Total time

prep 2h

Calories / serving

28 kcal

Ingredients (15)

serves

1 cup light brown sugar (packed)
1 cup butterbutter
4 eggsegg
3 teaspoons milkmilk
1/4 cup Bourbon (not optional)bourbon
2 lbs candied fruit (cherries)
1/2 lb raisinsraisins
1/2 lb datesdate
1/2 lb pecanspecan
3 cups plain flourflour
1 teaspoon nutmegnutmeg
1 teaspoon baking sodabaking-soda
1 teaspoon cinnamoncinnamon
1 teaspoon allspiceallspice
1 teaspoon ground clovesclove

Instructions (15 steps)

01(This is the labor intensive part, but gives the best result). Cut into small pieces (quartered or smaller but still distinct pieces) the candied fruit and dates; and chop the pecans.
02Preheat oven to 250 degrees F.
03In a separate bowl, combine flour and spices.

04In a very large mixing bowl, cream butter& sugar.

05Add eggs one at a time.

06Add milk and Bourbon.

07Add the flour and spices mixture.

08Fold in fruit& nuts.

09(Messy, but this is easier done by hand).

10Drop by approximately 1 Tsp amounts onto a cookie sheet.

11They don't spread very much, so can be placed closely together.

12I can usually get about 30 on one cookie sheet.

13Bake each batch for 20-30 minutes.

14They should be slightly browned, firm but not hard.

15Be careful not to over bake.

Nutrition (per serving)

Calories: 28 kcal
Protein: 0 g
Fat: 1 g
Saturated fat: 0 g
Carbs: 5 g
Fiber: 0 g
Sugar: 3 g
Sodium: 11 mg
Cholesterol: 4 mg

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