When the kids get in from school they really need something to fill them up and let them last till dinner time. That’s when the homemade cookies come out of the tin and the kids pick one with a drink to settle down before homework starts. These delicious and yummy pecans and cherry cookies are perfect to make up a batch and then give the kids I’ve even been known to sneak one into their lunch boxes for a special treat. So here we go our Yummy Pecan and Cherry Cookies or as my kids call them Mums Fruitcake Cookies!
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I love how simple this cookie recipe is!Jump to Recipe
Although we made this batch with Glace Cherries you can switch out the pecans and the cherries for other nuts and fruit if you wish.
In fact, when I make them for the school lunch boxes I ditch the nuts altogether and load it full of dried mixed fruit with candied peel, raisins, sultanas and cherries all mixed together.
So, I will admit for years I was a disaster making cookies but in the last couple of years, I’ve got better and better.
With a recipe like this one – I’ve tried using spoons but I’ve found that the BEST way for you to do it is portion out the cookie dough is using a scoop!
Now you can buy a professional cookie scoop but, your ice-cream scoop does just as well, although I can’t guarantee that all of your cookies will be the same size as with the cookie scoop!
Also using a proper cookie sheet makes a difference than a baking tray. The cookie sheet is completely flat so when you cook the cookies you have a much more flat bottom. It also helps to slide the cookies off.
- Electric Mixer
- Cookie Sheet
- Place the shortening and soft brown sugar in a large bowl and combine with an electric mixer until light and creamy.
- Add the egg and milk, and mix to combine thoroughly.
- In a small bowl, whisk together the flour, baking soda and salt.
- Add half the dry ingredients into the shortening mixture, mix together, then add the remaining half and mix until combined. Do not overmix.
- Fold in the pecans and chopped glace cherries.
- Use a small ice cream scoop to portion out the cookie dough and then refrigerate them on a baking sheet for at least 1 hour.
- Preheat oven to 200C and remove the cookie dough from the fridge.
- Space the cookies 5cm apart on a greaseproof paper, lined cookie sheet and bake for 8-10 minutes.
- Allow cookies to cool for one minute on the cookie sheet before moving to a cooling rack.
The recipe calls for Shortening – for years I was confused by this and not sure what to use in the UK. But I’ve discovered it’s Trex or Crisco both available in the supermarkets here. A little different than lard but found in the same section of the chill cabinets.
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