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Fruitcake Cookie Recipe
Chewy fruitcake cookies ideal for after school for the kids and you. Delicious and easy to make.
Course
Cookies
Cuisine
American
Keyword
after school cookies, cookie recipes, Fruitcake recipes
Prep Time
10
minutes
minutes
Cook Time
8
minutes
minutes
Refrigeration Time
1
hour
hour
Total Time
1
hour
hour
18
minutes
minutes
Servings
30
Cookies
Author
Cerys Parker
Equipment
Electric Mixer
Cookie Sheet
Ingredients
95
g
shortening
Trex or Crisco in the UK
200
g
soft brown sugar
1
egg
medium
60
ml
whole milk
225
g
plain flour
1
teaspoon
baking soda
1
teaspoon
salt
125
g
pecans
mix of chopped and whole ideally
150
g
chopped glace cherries
Instructions
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.