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
- Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- 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.
- Stir in the dried fruit and nuts. Drop by rounded teaspoonfuls onto the prepared cookie sheets.
- 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.
