Fruit Cake Cookies

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I have never had fruit cake but I know that the general consensus is that fruit cake is gross. So when I started celebrating Christmas with Joe’s family I was a little hesitant to try his mom’s fruit cake cookies. He swore they were the best cookies ever so I gave them a try and was pleasantly surprised. I still haven’t tried actual fruit cake but from what I hear these cookies encapsulate the essence of fruit cake but taste WAY better.

A few Christmases ago I helped his mom make these cookies and was surprise at how simple they are to make. I mean the base of the cookie is a cake mix, which I can totally get behind. Less work for me is always good.

Ingredients

  • 1 box spiced cake mix (prefer Duncan Hines)
  • 2 eggs
  • 1/2 cup canola oil
  • 1 cup chopped Holiday Fruit candied cherries (mix red + green)
  • 1 cup chopped Holiday Fruit candied pineapple
  • 1/2 cup golden raisins
  • 1/2 cup raisins
  • 1 cup chopped pecans
  • flour

Directions

  1. Preheat oven to 350 degrees F.
  2. Place cherries, pineapple, raisins and pecans in a medium bowl and coat with a small amount of flour so they don’t stick together.
  3. In a separate bowl mix well the cake mix, eggs, and oil.
  4. Stir in candied fruit + nut mixture.
  5. Line a baking sheet with parchment paper and drop 1″ cookie scoops onto the sheet
  6. Back for 12-15 minutes or until a toothpick comes out clean.

*Do not over bake

Fruit Cake Cookies

Course Dessert
Prep Time 20 minutes
Cook Time 12 minutes
Servings 60 cookies

Ingredients

  • 1 box spiced cake mix
  • 2 eggs
  • 1/2 cup canola oil
  • 1 cup chopped candied cherries mix red + green
  • 1 cup chopped candied pineapple
  • 1/2 cup golden raisins
  • 1/2 cup raisins
  • 1 cup chopped pecans
  • flour

Instructions

  1. Preheat oven to 350 degrees F.
  2. Place cherries, pineapple, raisins and pecans in a medium bowl and coat with a small amount of flour so they don't stick together.
  3. In a separate bowl mix well the cake mix, eggs, and oil.
  4. Stir in candied fruit + nut mixture.
  5. Line a baking sheet with parchment paper and drop 1" cookie scoops onto the sheet
  6. Back for 12-15 minutes or until a toothpick comes out clean.

 

 

 

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