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Paradise and Pennant Candied Fruit

Fruitcake Cookies

There are two types of people in the world – those who love fruitcake and those who haven’t tasted a good one. Convert the non-believers and delight the devotees with these tasty cookies that have a little tang, a little crunch, and a ton of fruit flavor.



  • 1 cup granulated sugar
  • 1/2 cup shortening
  • 1 egg
  • 1 3/4 cup sifted all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon soda
  • 1/4 cup buttermilk
  • 3/4 cup chopped pecans
  • 1 cup candied cherries
  • 1 cup chopped dates
  • 1/2 cup mixed candied fruits and peels


Cream shortening and sugar until light. Add egg and beat until well blended. Reserving a little of the flour to toss with the fruit. Combine remaining flour with the salt and soda. Add the dry ingredients alternately with buttermilk. Toss fruits with the reserved flour. Fold in the floured fruits and chopped pecans. Drop by spoonfuls onto greased baking sheets, leaving 1 1/2 to 2 inches between cookies. Bake at 400° for 8 to 13 minutes, depending on size of cookies. Makes from 3 to 5 dozen fruit cake cookies. Store in an airtight container.