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Fruitcake Cookies  Printer Version
Vegan or Lacto Vegetarian — 2 Carb Choices

I love a good homemade fruit cake, and have just such a recipe. However, this year we decided to make fruit cake cookies for a Christmas party. Center a red cherry in the middle in these before baking and they'll look great and taste great. Terrific to serve to guests. For us? Well, one now and then isn't going to damage our waistline, but they will improve our attitude.

Makes 36 to 48 cookies

Nutritional Information
Sodium Per Recipe: 717 mg
Sodium Per Cookie (32): 22.4 mg
Sodium Per Cookie (64): 11.2 mg

Per Cookies:

Calories: 134.6
Protein: 1.691 g
Carbohydrate: 22 g
Dietary Fiber: 1.185 g
Total Sugars: 9.322 g
Total Fat: 4.551 g
Saturated Fat: 1.256 g
Monounsaturated Fat: 2.133 g Polyunsaturated Fat: .87 g
Cholesterol: 20.5 mg
Total Omega-3: .061 g
Total Omega-6: .807 g
Calcium: 23.6 mg
Potassium: 96.2 mg
Sodium: 11.2 mg
Vitamin K: 0 mcg
Folic Acid: 7.734 mcg

Nutrient Values Per Cookie (32):
Calories: 269.2
Protein: 3.383 g
Carbohydrate: 43.9 g
Dietary Fiber: 2.371 g
Total Sugars: 18.6 g
Total Fat: 9.102 g
Saturated Fat: 2.511 g
Monounsaturated Fat: 4.267 g Polyunsaturated Fat: 1.74 g
Cholesterol: 40.9 mg
Total Omega-3: .122 g
Total Omega-6: 1.614 g
Calcium: 47.1 mg
Potassium: 192.4 mg
Sodium: 22.4 mg
Vitamin K: 0 mcg
Folic Acid: 15.5 mcg

  • 36 Or 48 candied cherries (8.64 mg)
  • 1 cup seeded golden raisins, not packed (17.4 mg)
  • ¾ cup pitted dates (4 mg)
  • 1 cup mixed fruit peel (240 mg)
  • ¾/ cup Zante currants (11.5 mg)
  • 1 cup unsalted whole pecans (2.268 mg)
  • 1/4 cup dark brandy* (1.12 mg)
  • 3 cups sifted all purpose flour (7.5 mg)
  • ½ teaspoon mace (.68 mg)
  • ½ teaspoon cinnamon (.299 mg)
  • 1 teaspoon Ener-G baking powder (trace)
  • 5 large eggs (315 mg)
  • 1 tablespoon nonfat milk (7.95 mg)
  • 1 teaspoon almond flavoring (.378 mg)
  • ¼ pound (8 tablespoons) unsalted butter (12.4 mg)
  • 1 cup white granulated sugar (2 mg)
  • 1 cup brown sugar firmly packed (85.8 mg)

Preheat oven to 325 ° F.

In a medium bowl, mix cup of the flour with fruit and toss, to keep them from sticking to each other. Mix well. (Note: If you use the brandy*, then add just before mixing with flour. Toss fruit with brandy and let sit for an hour before adding flour.) Set aside.

Let butter stand at room temperature for a few hours to soften. Using electric beaters, cream butter add brown sugar and white sugar alternately.

Sift 2 cups flour with spices and soda onto waxed paper.

Beat eggs slightly with whisk. Using a large wooden spoon, add eggs, milk, almond flavoring alternately with flour to creamed sugar mixture. Pour batter over fruit and nuts. Mix gently until thoroughly blended. You may use your scrubbed hands for this if you wish. If batter is "loose" add more flour - up to cup. (Note: If you like a crispy cookie, then don't add the flour to the loose batter. Experiment if you like, cook the first batch then see if you want them heavier or not.)

On lightly greased cookie sheets, drop spoons of batter at least an inch apart for 2" cookies, two inches apart for 3" cookies. Press a cherry into the middle of each cookie. Bake 30 minutes or until they are cooked. Test by pressing lightly on the cookie. If it doesn't go down, it's done.

Also may be baked in tiny bonbon pans. These bake at 300 for 40 to 50 minutes. Place a pan of water in oven when baking these. When done, cool on rack. Serve anytime.

*We expect the alcohol in the brandy to burn off during cooking. If you use the brandy, you may find you have to add more flour.

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