My Grandma’s Fruitcake Cookies

Ingredients

• 1 cup butter, softened
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 large eggs
• 2 tablespoons of molasses
• 2 teaspoons of vanilla extract
• 3 cups of all-purpose flour
• 1 teaspoon of baking soda
• 1 teaspoon of ground cinnamon
• 1/2 teaspoon of ground nutmeg
• 1/2 teaspoon of ground cloves
• 1/2 teaspoon of salt
• 2 cups of chopped dried fruit (such as raisins, currants, dates, apricots, etc.)
• 1 cup of chopped nuts (such as walnuts, pecans, or almonds)

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
2. In a medium bowl, cream together the butter and sugars until light and fluffy. Beat in the eggs, molasses, and vanilla extract. Combine the flour, baking soda, cinnamon, nutmeg, cloves, and salt; stir into the creamed mixture.
3. Stir in the dried fruit and nuts. Drop by rounded teaspoonfuls onto the prepared cookie sheets.
4. Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Interesting Facts

• Fruitcake cookies are a delicious twist on the traditional fruitcake.
• You can use any type of dried fruit in these cookies, so feel free to mix and match according to your preferences.
• These cookies can be stored in an airtight container for up to one week.