Fruitcake Cookies

My husband love fruitcake. He is the first person I have ever known to say he actually loves it. The problem is, he gets a big fruitcake but he cannot eat it all. Nobody else eats any of it. So these cookies are the perfect compromise, he gets his fruit cake taste but in a cookie form everyone can eat!

These cookies are pretty simple to make, the longest part of making them is chopping everything to get it ready to mix. Do not forget to leave out some cherries to top the cookies with, they look so cute!

If you use a cookie scoop, the cookies will be the same size and bake better. You do not want some bigger and some smaller cookies or the bigger ones will not be done when the smaller ones are.

These are a great item to bring to parties, they go fast so bring extra! Even people that do not like fruitcake will love these. They also freeze well so you can make them ahead of time or just make extras for later.

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Fruitcake Cookies

Ingredients

• 1/2 tsp baking soda

• 1 1/2 cups flour

• 1/2 tsp cinnamon

• 1/2 cup no salt added butter, room temperature

• 2 large eggs

• 1/4 cup milk

• 1/2 cup packed light brown sugar

• 3 cups chopped pecans

• 1 cup chopped almonds

• 1 1/2 cups cherries, divided

• 1 cup candied pineapple, chopped

• 1 cup golden, raisins, chopped

Directions

1. Preheat oven to 300 degrees, line 2 cookie sheets with silicone baking sheets

2. Mix together dry ingredients

3. Use mixer to combine butter and sugar, add eggs

4. Add small amounts of dry ingredients and milk

5. Add pecans, almonds, 1 cup chopped cherries, pineapple and raisins, fold ingredients together

6. Use cookie spoon to put cookies on cookie sheets, top each one with a candied cherry

7. Bake about 25 minutes, or until brown

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