All sweets taste great in cookie form. Fruitcake cookies are no exception. They take very little time to prepare, and you can also use any dried fruits or nuts. I replaced dates with dried cranberries and raisins.
Sift flour with baking soda and salt. Set the mixture aside for use later.
Preheat oven to 350 degrees Fahrenheit and line cookie sheets with parchment paper.
Cream butter and brown sugar until light and fluffy.
Add egg and beat until smooth. Stir in the flour mixture to just combine.
Stir into the batter dried fruits, candied peel, and nuts. Dough will be heavy on dried fruits and nuts, light on batter.
Place dough by tablespoons on prepared baking sheets. Bake for 12 minutes or until golden but still slightly soft in center. These cookies do not spread at all.
Allow cookies to cool on baking sheets for 5 minutes before transferring them to wire racks to cool completely. These homemade cookies are ideal for mailing.
They are good for up to 2 months when frozen or five days at room temperature. This recipe yields about 2 dozen delicious homemade fruitcake cookies.
