Wednesday, December 3, 2014

Mary King’s Fruitcake Cookies

A moist satisfying cookie with the holiday flair that is addictive. Mary knows her way around the kitchen.


1 Cup salted butter (2 sticks)
1 ½ Cups sugar
2 Eggs, room temperature
2 ½ Cups all purpose flour
1 Teaspoon baking soda
½ Teaspoon salt
1 Teaspoon cinnamon
½ Container of fruitcake mix
3 Cups of chopped pecans

Allow butter to soften at room temperature then cream butter and sugar. Then, beat in eggs one at a time. Cream until fluffy.  Mix flour, baking soda, and salt thoroughly. Then add them in. Stir in fruitcake mix and pecans.

Drop 2” apart on greased cookie sheet.

Bake at 375 or 350 for 12 minutes.


Let cool on cookie racks.

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