Not Fruit Cake Cookie

Not fruitcake cookie

Not Fruit Cake Cookie

I enjoy fruitcake. I grew up having a piece of fruitcake and eggnog on Christmas eve. I tried to pass on this tradition to my children but so far none of them like fruitcake. A few of my kids do like this cookie though, so give it a try! I brought a few to our family Christmas party and my mother in law loved them so much she took all that was left (and she left early). I promised to get her the recipe. So here it is Nana, Not Fruit Cake Cookies:

Not Fruit Cake Cookie RECIPE

not fruit cake cookie

Ingredients:

1/2 cup butter
1/2 cup margarine
2 Tablespoons milk
2 tsp vanilla
2 3/4 cups flour
3/4 cup finely chopped candied fruit
3/4 cup finely chopped pecan
1 1/2 cups flaked coconut

  Directions:

With a mixer cream butter, margarine, and sugar until light and fluffy. Beat in milk until well combined. Now beat in the vanilla.

Slowly add the flour.

Stir in the nuts and fruit.

Spread 1/2 cup of coconut on a sheet of wax paper. Take 1/3 of the dough and create a roll shape. Place the roll on the coconut and roll tightly, wrapping the coconut all the way around. Do this 2 more times with the remainder of the coconut and dough. Place all three in the fridge for at least an hour. Overnight is even better.

fruitcake cookie

Preheat oven to 375. Remove the wax paper and place on a cutting board. Slice thinly and place on a baking sheet giving each cookie plenty of room. Bake for 10-12 minutes or until coconut is slightly golden.
Cool completely before storing.

Not Fruit Cake Cookie
Author: 
Recipe type: cookie
 
Ingredients
  • ½ cup butter
  • ½ cup margarine
  • 2 Tablespoons milk
  • 2 tsp vanilla
  • 2¾ cups flour
  • ¾ cup finely chopped candied fruit
  • ¾ cup finely chopped pecan
  • 1½ cups flaked coconut
Instructions
  1. With a mixer cream butter, margarine, and sugar until light and fluffy. Beat in milk until well combined. Now beat in the vanilla.
  2. Slowly add the flour.
  3. Stir in the nuts and fruit.
  4. Spread ½ cup of coconut on a sheet of wax paper. Take ⅓ of the dough and create a roll shape. Place the roll on the coconut and roll tightly, wrapping the coconut all the way around. Do this 2 more times with the remainder of the coconut and dough. Place all three in the fridge for at least an hour. Overnight is even better.
  5. Preheat oven to 375. Remove the wax paper and place on a cutting board. Slice thinly and place on a baking sheet giving each cookie plenty of room. Bake for 10-12 minutes or until coconut is slightly golden.
  6. Cool completely before storing.

 

Follow on Bloglovin

Get in on the conversation

BlogHer