Judy Walker's

Fruitcake Cookies

Yield 10 Dozen
7 ratings

My sister-in-law, Johnnie Trower, makes this favorite cookie from a recipe that is credited to a home economics teacher. The recipe makes a lot, so you can halve it if you wish. The cookies improve with age, and they freeze well.

—Judy Walker


  • 3-1/2 cups all-purpose flour
  • 1 teaspoon soda
  • 1 teaspoon salt
  • 1 pound pitted dates, cut up
  • 2 cups candied red and green cherries, cut into sixths
  • 4 slices red and green candied pineapple, cut up
  • 1 cup white (golden) raisins
  • 2 cups coarsely chopped pecans, plus some for tops of cookies
  • 1 cup butter, melted and cooled to room temperature
  • 1 pound box light brown sugar
  • 2 eggs
  • 1/2 cup buttermilk


  1. Sift flour, soda and salt into a bowl. Add fruit and nuts to the mixture, and toss them lightly to dredge them.
  2. In a large bowl using a stand or hand mixer, mix the melted butter, brown sugar and eggs until well-blended. Stir in buttermilk. Add flour, fruit and nuts mixture, blending well. Refrigerate overnight in an airtight container.
  3. When ready to bake, preheat oven to 375 degrees. Drop dough by rounded teaspoonfuls about 2 inches apart on lightly greased cookie sheets. Decorate the top of each cookie with a pecan half. Bake 10 minutes, until lightly browned. Cool completely on wire racks. When cool, store in closed containers. Cookies improve with age.