Recipe

Fruitcake Cookies Recipe

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Ingredients

1/4 c raisins or sultanas .
4 oz unsalted butter, at about room temp (1 stick) .
1/4 c dried cherries or cranberries, sliced .
1 (18 1/2 oz) package yellow cake mix .
1/4 tsp almond extract .
1/4 c dried apricots, sliced .
1 large egg .
1/4 c butter flavor shortening .
3/4 c unsalted pecans, sliced (or mix of pecans,walnuts, & pistachios or any you prefer) .
1/4-1/2 tsp ground cinnamon (optional) .
1/4 c dark brown sugar, packed .
1 tsp vanilla extract

Directions

Step #1 Preheat oven to 350 F & have ready some ungreased baking sheets.
Step #2 Cream together the butter, shortening, brown sugar.
Step #3 Add egg, vanilla, almond extract & beat to mix.
Step #4 Add cake mix (and if you like, a bit of cinnamon), beating on lowest setting just enough to mix together with no dry bits (overmixing will toughen the dough); dough will be stiff.
Step #5 Using a wooden spoon, stir in the the nuts & dried fruits to mix well.
Step #6 Using a small meatball scoop, drop blobs of dough onto cookie sheets, spacing them out a bit as they will spread; I get 12 blobs per cookie sheet.
Step #7 Bake in preheated oven for about 12-14 mins or until slightly golden; do not overbake.
Step #8 Let cool 1 min on baking sheets, then remove carefully to wire racks to cool completely.
Step #9 Store in cookie tins; these won't keep terribly long, only a few days & no longer than 1 week, so if making in advance you might want to freeze them.
Enjoy the Fruitcake Cookies recipe