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.)

You’ll need:

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)

Directions:

• 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.

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