Combining the classic distinct taste of fruitcake with the convenience of a cookie, fruitcake cookies have become a favorite around the Christmas holiday. If you are looking for a sweet treat to take along to a holiday gathering or pot luck dinner and want to try these goodies, read on to learn how to make fruitcake cookies.

The cookies feature candied fruit just the same as a fruitcake, including green and red cherries, raisins and dates, as well as nuts, most commonly pecans or walnuts. Other versions of fruitcake cookie recipes have a tropical taste, adding, among other things, candied pineapple for a sweet surprise.

Most fruitcake cookie recipes suggest making the cookie dough from scratch, using the common ingredients of eggs, shortening, sugar, flour and spices, but in a pinch, refrigerated sugar cookie dough can be substituted just fine.

Like a traditional fruitcake the cookies can be stored in an air-tight container for an unlimited amount of time to enjoy throughout the holiday season. Unlike a traditional fruitcake, the cookies are very easy to make and can be prepared fairly quickly.

This step-by-step guide explains the ingredients and preparation method, as well as common variations and tip for making fruitcake cookies at home.

• 3/4 cups pecans, chopped
• 1 cup candied cherries, halved
• 1 cup dates, chopped
• 1/2 cup mixed candied fruit
• 2 cups rum, if desired
• 1 cup sugar
• 1/2 cup shortening
• 1 egg
• 1 3/4 cup flour
• 1/2 tsp. salt
• 1/2 tsp. baking soda
• 1/4 cup buttermilk

1. Combine the pecans, candied cherries, dates and mixed candied fruit in a medium bowl. Add the rum, if desired, and allow to soak for at least an hour.
2. Preheat your oven to 400 degrees F. Grease your cookie sheets and set aside.
3. Cream the sugar with the shortening until smooth and creamy.
4. Add in the egg and stir until well combined.
5. Combine the flour with the salt and baking soda, reserving about a half cup of flour. Gradually add the flour mixture to the wet ingredients, stirring between additions.
6. Drain the fruit if you chose to soak it in the rum and toss it with the reserved flour to coat.
7. Stir the fruit mixture into the dough.
8. Drop by rounded spoonfuls onto your prepared cookie sheets, leaving about two inches between each cookie.
9. Bake for 8 to 12 minutes or until lightly browned.
10. Allow to cool briefly on cookie sheets then transfer to wire racks to cool completely.
11. Serve and enjoy or store in an air-tight container to enjoy later.

• Add in one cup of candied pineapple for a tropical taste.
• Drizzle a simple glaze made from powdered sugar and water over the baked cookies if desired.
• Use purchased sugar cookie dough mixed with the fruit in a pinch.
• Add in spices like cinnamon and nutmeg if desired.