Rating: 5 stars
27 Ratings
  • 5 star values: 27
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

My grandmother called them Merry Christmas Cookies. This recipe is her own take on fruitcake cookies.

Recipe Summary test

prep:
20 mins
cook:
25 mins
additional:
45 mins
total:
90 mins
Servings:
144
Yield:
12 dozen cookies
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Ingredients

144
Original recipe yields 144 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300 degrees F (150 degrees C). Grease several baking sheets. Sift together the flour, cinnamon, and baking soda in a bowl; set aside.

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  • Beat together the butter and brown sugar in a large mixing bowl until fluffy, about 5 minutes. Beat in the eggs, one at a time. Gradually beat the flour mixture into the butter mixture, alternating each addition with about 2 tablespoons of milk until all the milk is incorporated and the dough is soft. Beat in the sherry, and mix in the nuts, raisins, dates, pineapple, and cherries until thoroughly mixed. Drop the dough by rounded teaspoons onto the prepared baking sheets.

  • Bake in the preheated oven until the cookies are set and the bottoms are very lightly browned, 20 to 30 minutes. Cool on wire racks.

Cook's Note

You can substitute regular cream sherry for the vanilla sherry.

Nutrition Facts

100 calories; protein 1.7g; carbohydrates 12.4g; fat 5.3g; cholesterol 7.3mg; sodium 20.9mg. Full Nutrition
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Reviews (26)

Most helpful positive review

Rating: 5 stars
12/27/2009
I followed the recipe exactly, my entire family loved these! 30 minutes cook time is way too long, just check at 20 minutes, I think the most I left some baking for was 25. Make sure to chop everything well! Delicious and filling, I will definitely make this again next Christmas, thank you! Read More
(48)
27 Ratings
  • 5 star values: 27
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/26/2009
I followed the recipe exactly, my entire family loved these! 30 minutes cook time is way too long, just check at 20 minutes, I think the most I left some baking for was 25. Make sure to chop everything well! Delicious and filling, I will definitely make this again next Christmas, thank you! Read More
(48)
Rating: 5 stars
12/15/2012
these cookies are delicious - just what I was hungry for. the consistency was great. I chopped the additions up very small and I usedvanilla rum instead of vanilla cream sherry. the cookies stayed in "balls" (I used a scoop), I think I might flatten them next time... cooked only for 20 min, too. Read More
(15)
Rating: 5 stars
12/14/2014
I have looked all over for this recipe, my Mother made them. She would freeze part of the dough in log shaped rolls and get them out and slice them, so we had them year round. I am so happy to have found this, it brings back precious memories Thank You Read More
(15)
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Rating: 5 stars
12/17/2013
Great recipe, instead of using vanilla cream sherry I used Riesling that I had in the fridge and I also added some vanilla flavoring! They turned out great!!! Read More
(12)
Rating: 5 stars
12/23/2014
I tweaked this (as always)...made it gluten free & used dried fruits instead of candied ( no corn syrup) plus used 1/2 goat butter & 1/2 coconut oil & added vanilla. Soaked some currants (instead of raisins) in bourbon and threw the rest of the little bottle (airplane size) into the mix. My nut mix was peacsn, black walnuts, cashews & macadamias. And, yes, yummmm....grandma would be smilin'! Read More
(11)
Rating: 5 stars
12/20/2016
The Best fruitcake cookie. Moist, nutty, flavorful! Changes I made were 1 cupwhite raisin and 4oz citron 4 oz orange peel candies of course , In place of 2 cups raisins. The nuts were combo of walnuts and pecans only. And 2tsp vanilla in place of the Sherry. They are going to be a Christmas standard!! Read More
(6)
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Rating: 5 stars
06/24/2015
I love these, I made a recipe similar to this one years ago and was upset when I misplaced it. So glad I found this one. The dough stays nice in the fridge and freezer if you ever just want to do a few at a time. Read More
(5)
Rating: 5 stars
12/22/2016
I exchanged half the brown sugar for superfine sugar to make the batter a bit more sweet. I added 4 T. of rum instead of sherry. I added more chopped fruits but left the total at 8 cups total. I mixed walnuts and pecans and almonds for the 7 cups of nuts. I topped each cookie with a pecan half for "show". I put the batter in the refrigerator until chilled well, to make handling the dough easier. They'll be tradition on my holiday cookie plate. They're as great as our family's fruitcake recipe! Read More
(4)
Rating: 5 stars
01/18/2015
These cookies were so good I could hardly stop eating them! I will make these again and again! Read More
(3)