Ingredients for Ruby S Fruitcake Cookies
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How to Make Ruby S Fruitcake Cookies
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the butter and sugars until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the candied fruit, raisins, and chopped nuts.
- Drop by rounded tablespoons onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 12-15 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Once completely cool, store in an airtight container at room temperature for up to 2 weeks, or freeze for up to 3 months.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
13g
Fat
1g
Carbs
1g
