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Fruit-Drop Cookies recipe

Big and festive, glazed fruitcake cookiesloaded with chopped dates, candied pineapple and cherries.

Recipe: Fruit-Drop Cookies

1/2 cup butter, softened
1/2 cup packed brown sugar
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 large egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
2 cups dates, pitted and chopped
1 cup candied pineapple, diced
1 cup candied red cherries
1/4 cup light corn syrup

  • Preheat oven to 375°F (190°C).Grease 2 regular-sized muffin pans; set aside.
  • In a large bowl with an electric mixer,on medium speed, beat butter, brown sugar, baking soda, and cinnamonuntil blended. Add egg and vanilla, beat until fluffy. Set aside.
  • In a medium bowl, mix flour, chopped,pitted dates, diced candied pineapple, and halved candied redcherries. Stir the fruit mixture into the creamed mixture untilblended.
  • Spoon batter evenly into prepared muffinpans.
  • Bake in oven for 12 to 15 minutes, oruntil just set. Remove pans from oven to a wire rack to cool.
  • Meanwhile, in a small saucepan over lowheat, heat light corn syrup. Brush syrup on top of each cookie.Cool.

    Makes 24 cookies.

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  • Comments

    1 Comment


    These were a creation of my great Grandmother as something to do with left over fruit from making traditional fruit cake. It was like pulling teeth to get my mother who is the holder of the recipe to figure out the fruit ratio just for just doing these cookies. Her recipe is based on cookies and cake all together and I still had fruit to make three batches of these fabulous little wonders thou I’ve cut down the ratio for this recipe.

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