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These easy Fruitcake Cookies are a beautiful, festive addition to your Christmas dessert tray. Whisk together flour, baking soda, and salt in a medium bowl. Set aside. Beat butter and sugars in a large bowl with an electric mixer on medium speed until light and fluffy (about 3 minutes).
Wrapped tightly, the cookies will stay fresh in the freezer for up to 3 months. To make fruitcake cookies without nuts, simply omit the pecans and walnuts and substitute with an additional 1 cup of candied fruit of your choice.
Fold the fruit and nuts into the batter by hand, mixing well. Drop the batter by tablespoonfuls onto the prepared cookie sheets. Bake for 20 to 25 minutes, or until golden and done. Adapted from “Home Cooking with Trisha Yearwood: Stories and Recipes to Share with Family and Friends” by Trisha Yearwood © Clarkson Potter 2010.
I do not include any alcohol in order to keep them kid-friendly, but you can certainly add a tablespoon of bourbon, rum, whiskey or sherry to the dough if that’s your preference. While Paula Deen and Trisha Yearwood each have their own versions of fruitcake cookies, your friends and family will soon discover why these are the best!
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