When I was a kid, back in the 50s and 60s, my mom used to make fruitcake and fruitcake cookies every Christmas season. While I wasn't that fond of fruitcake, she also made these cookies which I loved. She also called these fruitcake cookies, but they are light and delicate. She used red candied cherries and pineapple bits, but I've also used red and green cherries, no pineapple, just green ones, etc. The fruit doesn't matter because I've even made them with just nuts. My husband's grandmother made a similar cookie that she Refrigerator Cookies because you could keep them in the fridge or freezer and just take out as many as you wanted to bake.
I've even used a gluten free flour mix to make these cookies with great success! So, however you choose to enjoy them, go ahead and bake some!
INGREDIENTS
1 C. Butter (room temperature, add 1 tsp salt if using unsaltef)
1 C. sifted confectioners sugar
1 egg
2 1/2 C. all-purpose flour
1/4 tsp. cream of tartar
1 C. whole candied cherries
2 slices candied pineapple
1/2 C. chopped pecans (3 oz.)
INSTRUCTIONS
1. Preheat oven to 375 degrees.
2. Grease baking sheet
3. Cream butter and sugar, beat in egg.
4. In separate bow, mix flour and cream of tartar. Add slowly to butter and sugar mixture.
5. Fold in candied fruit and nuts.
6. Form into rolls (1 1/2" in diameter) on pieces of plastic wrap.
7. Freeze. Once frozen, slice thinly and place on greased baking sheet. Bake 6 to 8 minutes or longer if necessary.
