No Christmas is complete without the idea of fruitcake floating around. While a lot of people really dislike (and by dislike…I mean truly hate) fruitcake, there are always a few family members that associate all their Christmas memories with Grandma’s fruitcake. So here is a little twist on the fruitcake recipe. I make fruitcake cookies. They are a crispy on the outside, gooey on the inside rendition of the old family favorite. They are a big hit in my family…maybe they will be in your too!
The best part is how easy the recipe is (and stay tuned at the bottom for a twist on this recipe!…in case you don’t like fruitcake!)
Ingredients:
1-spice cake box mix
1/2 cup of oil
2 eggs
1 large or 2 small containers of red candied cherries
1 large or 2 small containers of green candied cherries
1 cup of pecans
1 cup of raisins
Mix the cake mix, oil, and eggs together until well blended. Add in the pecans and raisins until well blended. Then fold in the cherries. Some of them will get a little mutilated but that’s okay just try to keep as many whole as possible!
Using a scoop, scoop out 1″ balls of cookie dough onto a cookie sheet or baking stone. Bake at 350 degrees for 10-15 minutes. (10 for cookie sheets and 15 for stones. As your stone gets hotter with each batch, lower the time amount.) Let the cookies cool slightly before removing them and placing them onto a non-stick foil to cool completely. (Warning: The cherries in the cookies will be very very hot at first…let them cool before you pop them in your mouth…Ask me…I did it wrong…once!)
Note: This is a great recipe for all kinds of cookies. I have used different kinds and cake mixes and different kinds of ingredients. You can be as creative as you like. My favorite twist is using a chocolate cake mix and using dark chocolate chips, white chocolate chips and toffee bits (1 bag of each).