Fruitcake Cookie Cups



4 Tbsp Butter, Softened

1/2 Cup Firmly Packed Brown Sugar

1/4 Cup Apple Or Currant Jelly

2 Eggs

1 Tsp Vanilla

1-1/2 Cups All-Purpose Flour

2 Tsp Baking Soda

1/2 Tsp Ground Allspice

1/2 Tsp Ground Cloves

1/2 Tsp Cinnamon

1/2 Tsp Nutmeg

1 Cup Chopped Walnuts Or Pecans

1 Cup Raisins

1 Cup Chopped Candied Cherries Or Mixed Fruits


Line 1-1/2 each mini muffin cups with paper liners or lightly grease a cookie baking sheet.

In a large bowl, beat together butter, sugar, and jelly until smooth. Add eggs and vanilla; mix well. In another bowl, combine flour, baking soda, allspice, cloves, cinnamon, and nutmeg; stir half the flour mixture into creamed mixture. Add nuts, raisins, and candied fruit to remaining flour mixture; then stir this mixture into the creamed mixture, blending well.

Spoon 1-1/2 to 2 teaspoons of the batter into each liner cup. Or drop a teaspoon of batter onto the cookie sheet, spacing 2 inches apart.

Bake in a 300 degree oven F for 17-20 minutes or until centers spring back when lightly touched. Transfer to a wire rack to cool completely. Store in airtight container for up to 2 weeks.


6 dozen


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