These fruitcake cookies are a sweet twist on a holiday classic that are buttery, fruity, and a little nutty!
A couple of years ago the Christmas sweaters that were all the rage in the 80s made a comeback. Only this time around they are known as ugly sweaters.
They are so popular that you can buy a kit to make your own, get chocolate candy molds, sugar cookie molds, host an ugly sweater party and more! They even created a National Ugly Sweater Day that was celebrated yesterday!
When I think of ugly Christmas sweaters I think of fruitcake! I have no idea why, maybe because we had fruitcake growing up! I can’t bring myself to wear an ugly Christmas sweater or eat a slice of fruitcake!
I was invited to a cookie exchange on National Ugly Sweater Day and my first thought was to make fruitcake cookies! A sweet twist on a most interesting holiday treat.
When I took a bite of this fruitcake cookie I think I changed my mind about the citrus and fruit peel that gives fruitcake it’s reputation. These fruitcake cookies are buttery, moist, fruity and a little nutty all rolled into one!
- 2 sticks butter-softened
- 1/2 cup granulated sugar
- 1/3 cup light brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 1/2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1 1/4 cup fruit and peel mix
- 3/4 cup chopped pecans
- Preheat Oven to 350F
- In a large bowl cream together butter and sugars
- Add vanilla
- Add in eggs one at a time
- Stir in flour, baking soda and salt
- Stir in fruit and peel mix and pecans.
- Roll cookie dough into 1 inch balls and place on greased cookie sheet
- Bake at 350F for 12-14 minutes
- Makes 2 1/2 dozen cookies