I don't know about you, but I really do NOT like fruitcake! I always felt like the individual ingredients would be good if they were prepared a little differently. I've modified a recipe that was given to me in 1993 for fruitcake cookies, and hope you can use this in your collection of Christmas recipes. It only takes about 30 minutes prep time plus cooking time.
In a large bowl, combine a 16 oz. mixture of candied fruit (cherries, citron, pineapple, raisins) that is already chopped with 3 cups of chopped pecans.
Sprinkle 2 tablespoons milk over this mixture and stir well.
Combine the following ingredients to make the flour mixture:
1 1/2 cup flour
1 1/2 teaspoon soda
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon cloves
Combine half of the flour mixture into the fruit and nuts and stir until mixed well.
1/2 cup margarine (one stick)
Then, add to the creamed mixture:
1/4 cup whiskey....this is the really GOOD part!
Combine the creamed mixture with the fruit and nut mixture.
Last, add the remaining flour mixture and stir until combined.
Drop by rounded teaspoons onto an ungreased cookie sheet.
Bake at 250 degrees for 25-35 minutes.
Yield: Approximately 5 dozen cookies
The most important thig to remember is to share them with the people you love!