Christmas Fruitcake Cookies

Drop Cookies
Christmas Cookies

  • 1 cup butter, softened
  • 1 1/2 cups sugar
  • 2 eggs
  • 2 1/2 cups all-purpose flour
  • 1 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 (8 ounce) packages chopped pitted dates
  • 3 cups chopped pecans
  • 1 (8 ounce) package candied yellow pineapple, chopped
  • 1 (8 ounce) package candied red cherries, cut into quarters

Cream butter: gradually add sugar, beating until light and fluffy. Add eggs; beat well.

Combine flour, soda, salt, and cinnamon in a medium mixing bowl; gradually add to creamed mixture, beating well. Stir in the remining ingredients.

Drop dough by heaping teaspoonfuls 2 inches apart onto lightly greased cookie sheets. Bake at 375° for 13 minutes or until lightly browned. Cool on cookie sheets 1 minute; remove to wire racks to cool completely.

Yield: about 7 dozen.


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