Fruitcake Christmas Cookie Recipe
I've been really busy lately, so I haven't done as much Christmas cookie baking as usual. No matter how busy I get, though, I have to make a fruitcake Christmas cookie recipe passed down from my great-grandma that my family knows as Florence Pekar's Fruit Cookies. (Don't tell anyone, but I usually eat most of them myself. They are so good.)
1 and 3/4 cups of flour
1/2 teaspoon of baking soda
1/2 teaspoon salt
1/2 cup softened butter
1 cup firmly packed light brown sugar
1 large egg
1/4 cup sour milk (add a bit of lemon juice to regular milk to make sour milk.)
16 ounces of candied fruit
3/4 cup chopped walnuts or pecans (optional)
- Heat oven to 375 degrees.
- Grease cookie sheets.
- Sift flour, baking soda and salt into a bowl.
- In a separate bowl, work the butter until it is creamy.
- Add the sugar and stir the two ingredients until they are blended.
- Add an egg and stir well.
- Gradually add some of the flour mixture and then some of the milk.
- Stir the mixture and add some more of the flour mixture and milk.
- Repeat until all of the flour mixture and milk are added.
- Stir in the fruit and nuts.
- Drop slightly rounded teaspoonfuls of dough two inches apart on a prepared cookie sheet.
- Bake 12-15 minutes, until the edges are lightly browned. Makes 6 to 7 dozen small cookies.
Photo by me.