My Nana was the baker in our family. There was always a pound cake, banana bread or a pie on the counter at her house. She had the patience for baking; a trait I did not get.
I am not a fan of fruitcake. Something about an old, alcohol-soaked loaf with electric green and red chunks was just unappetizing. But my Nana, the smart baker, knew how to sneak me fruitcake without me making much fuss: cookies.
Her batter is a dense, pound cake-like batter made of butter, sugar and eggs and full of chopped dried cherries and pineapple. I make a batch each year to remember my Nana, but omit the pecans to savor the candied fruit.
Nana’s Fruitcake Drop Cookies
- 3/4 cup sugar
- 1/4 cup unsalted butter, at room temperature
- 2 large eggs
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon juice
- 1/4 teaspoon ground cinnamon
- 1 1/2 cups all-purpose flour
- 1/2 cup candied red cherries
- 1/2 cup candied green cherries
- 1 cup dried pineapple pieces
- 2 cups pecans, roughly chopped (optional)
Preheat oven to 300°F.
In a large bowl, cream together butter and sugar using a hand mixer. Add eggs, salt, vanilla, lemon juice and cinnamon and mix until well incorporated. Slowly add flour and mix well. Fold in fruit and pecans. Batter will be thick and dense.
Drop by rounded tablespoonfuls onto a greased cookie sheet, about 1 inch apart. Bake for 23 to 25 minutes; cookie will be done (although not very browned on top). Allow to cool completely.