Fruit Cake Cookies
From the kitchen of Dora Grimm
This recipe has been on northpole.com from the beginning… since 1996! We hope you enjoy this classic North Pole recipe. Let us know your opinion by submitting a review!
2 cups (1 pound) butter or margarine
1 pound brown sugar
1 tablespoon milk
5 cups flour, sifted
1 can flaked coconut
1 teaspoon baking soda
1 pound white raisins
1 pound nut meats
1 pound candied cherries
1 pound candied pineapple, diced
Preheat oven to 375 degrees.
Measure 4 cups flour and mix with baking soda.
Combine fruit, coconut and nuts and toss with 1 cup sifted flour.
Cream butter, add sugar and cream together. Add eggs one at a time.
Mix in flour. Stir fruit, coconut and nut mixture in cookie batter.
Drop by teaspoonful onto greased cookie sheet.
Bake for 10 minutes.
I have been making these cookies for several years now after finding the recipe here on northpole.com. People who don't like traditional fruitcake love these cookies! Here are my helpful hints: I found that margarine works better than butter for these cookies. I can no longer find canned coconut so I use half of a 14-ounce bag of shredded coconut. I always use pecans for the nuts. I only use the candied cherries and pineapple as the recipe states, not the container of diced, mixed candied fruits/peels in some stores. I "prep" the candied fruit by rinsing off the excess sugary syrup then spr