“Fruitcake Mix Cookies”

Okay, here’s the story before y’all turn up your noses at the mention of fruitcake, listen up. I know you either love it or hate it. My Fruitcake Mix Cookies will have you loving the hoilday dried fruit. Welcome to recipe seven in my Cookie Week 2020 and this is a keeper. I adapted this recipe with dried fruit I enjoy baking with during the holidays. No, I am not a fan of fruitcake in the sense of the traditional cake yet I’m in love with this cookie you’re in for a surprise.

Fruitcake Mix Cookies

If you’re so inclined try my other dried fruit cookies like Spiced Citron Pecan Nuggets or Candied Fruit Minis. Trust me, each cookie is beckoning you to share them on your holiday cookie platter. These cookies are chewy and filled with the flavor of chopped dates, coconut, and old fashioned oats. Both butter and shortening are used and  helps with the chewiness factor. The dried fruit is chewy as well as the addition of the oats. You can’t go wrong with this cookie.

Fruitcake Mix Cookies

Now, there are a few steps you need to follow to bake up the best cookie possible. Ensure you cream butter, shortening and sugar for 3 – 5 minutes. This process should not be skipped for the sake of the best cookie possible.The next tip is to chill dough for 30 minutes before baking for chewier cookies. I chill all my cookie dough and it does make a huge difference in the texture of the cookie. Even overnight is okay if you’re not baking cookies right away.

Fruitcake Mix Cookies

I’ve had a great time bringing you Cookie Week 2020 and my work is not done. I have many more recipes to share with you. So stay tuned and keep on baking. In 2020, the kitchen has become the most important room in your home. Take advantage and make new memories to share for years to come. Happy Baking and Happy Holidays!

Fruitcake Mix Cookies

1/2 cup unsalted butter, room temperature

1/2 cup Crisco shortening

1/2 cup granulated sugar

1/2 cup light or dark brown sugar

1 large egg, room temperature

1 t. pure vanilla extract

1 cup all-purpose flour

1/2 t. baking soda

3/4 t. kosher salt

2 cups old-fashioned oats

1 cup sweetened shredded coconut

1/2 cup chopped dates

1 – 8 oz. container fruitcake mix

Combine flour, baking soda, salt and oats in a medium bowl and set aside. Line two baking sheets with parchment paper.

In bowl of stand mixer, cream butter, shortening, granulated and brown sugars, about 3 minutes.

Add in egg and vanilla, mixing well. Add flour mixture to creamed mixture, mixing until well combined.

Chill dough for 30 minutes. When ready to bake, heat oven to 325 degrees.

Scoop 1-inch balls onto prepared pans and bake 13 – 15 minutes until lightly browned. Allow cookies to set for several minutes before removing to wire racks to cool completely.

Makes approximately 5 dozen cookies.