The majority of people don’t like chili in the sweltering heat, but after tasting this chili, you might reconsider! Orange and papayas provide some great flavor to this delicious chili.
| Prep Time: | 40 mins |
| Cook Time: | 20 mins |
| Total Time: | 1 hr |
| Servings: | 144 |
| Yield: | 12 dozen cookies |
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- 1 cup butter, at room temperature
- 1 cup brown sugar, packed
- 3 eggs
- ½ cup milk
- 2 tablespoons vanilla-flavored cream sherry
- 7 cups chopped mixed nuts
- 1 pound candied pineapple, coarsely chopped
- 1 pound red and green candied cherries, chopped
- 2 cups pitted chopped dates
- 2 cups chopped raisins
Instructions
- Preheat the oven to 300 degrees F (150 degrees C). Grease several baking sheets. Sift flour, cinnamon, and baking soda into a large bowl; set aside.
- Beat butter and sugar together in a separate large bowl with an electric mixer until fluffy, about 5 minutes. Add eggs one at a time, beating well after each addition. Add flour mixture in batches, alternating with about 2 tablespoons of milk, beating batter briefly after each addition until the mixture is soft. Beat in sherry, then stir in nuts, pineapple, cherries, dates, and raisins until thoroughly mixed.
- Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
- Bake in the preheated oven until the cookies are set and the bottoms are very lightly browned, about 20 to 30 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.
- You can substitute regular cream sherry for vanilla sherry.
Nutrition Facts
| Calories | 100 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 7 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 2 g |
| Sodium | 21 mg |
| Sugars | 8 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
I used half vanilla extract and half sherry to make vanilla sherry. I also did not add dates to this recipe. It was wonderful and I had requests for the recipe.
Loved the recipe — the result is worth all the work of chopping, chopping, chopping nuts, raisins, cherries, etc. I subbed green chopped citron for green cherries as I don’t like green cherries, added a tablespoon of rum and two tablespoons of vanilla in addition to plain cream sherry, and tossed in a teaspoon of allspice to go with the cinnamon. Very popular at the Christmas cookie exchange — had many requests for the recipe.
I couldn’t find vanilla cream sherry. I did find a cream sherry at the liquor store so I just added pure vanilla extract. The cookies taste so good! This is a great recipe! Next year I think I might double the dough recipe to get more of a cookie texture?
I made it and it will now become one of my Christmas regulars.
Awful
I love fruitcake cookies because it’s just the right amount with a cup of fresh coffee.
I’ve been looking for a recipe I had years ago, but lost. This one is sooooo good and, while not identical, it is close enough! I made with Krusteaz’s gluten free flour and added 1 TB Gosling’s Black Rum for 1 TB vanilla. I must admit, I had a touch of rum with my first cookie….Delicious!!
These are wonderful. Can’t quit eating them.
No changes! Yes I will make again. They are excellent!
Love these cookies. I didn’t have any alcohol to flavor them so I used vanilla only. Also had only 5 cups of nuts. The cookies were wonderful. I think this is a ‘no fail recipe’.
Yes used black walnuts instead yes will make again
great recipe. fun to make and taste awesome
My families favorite. Ty for agreat recipe
subbed dates for the raisins other than that no subs. great! took to church and people were coming back for 2nds and 3rds.
Fantastic! I had a bowl of leftover fruit from my fruitcake. So glad I searched for this recipe! I pared back the recipe by 1/3. I was a little concerned when I saw the amount of cookie dough compared to the rather large pile of fruit that I had, but they turned out wonderfully. The only quantity adjustment I made was to add extra cinnamon. The pared-down recipe called for 1/8 of a teaspoon. I added a 1/2 teaspoon. Next time I will add a full teaspoon, also some ginger and cloves as well. I like a spicy fruitcake. Also, I didn’t have sherry so I subbed with brandy. I used my small cookie scoop and ended up with 40 cookies. Twenty minutes baking time at 300 degrees was perfect.
Wonderful cookies family loved them will make them again
I had completely forgot that my Grandmother made these, but oh my such wonderful memories with smell and taste…..now it really is Christmas !!! However, 350 15 minutes is plenty of time, 30 minutes is way to long and also I used 3 Tbls. of real Vanilla because I did not have Sherry, and they taste heavenly !!! Oh and a bit more cinnamon also 🙂
This is a dead ringer for my own grandma’s Christmas cookies. The only difference is I substitute GOOD sherry for the cooking sherry, used only pecans and King Arthur gluten-free flour. Also, the perfect bake was for 25 minutes at 300 in my convection oven. Perfect chew with just a hint of crispiness. I made two batches this season and still ran out! These things are like crack. LOL
Delicious!!
Made these to give for Christmas. Could not keep them in the house. I froze some, hid some, and they still disappeared. They are certainly a hit! I had to make a second batch! Used bourbon instead of sherry. Yum!
I exchanged half the brown sugar for superfine sugar to make the batter a bit more sweet. I added 4 T. of rum instead of sherry. I added more chopped fruits but left the total at 8 cups total. I mixed walnuts and pecans and almonds for the 7 cups of nuts. I topped each cookie with a pecan half for “show”. I put the batter in the refrigerator until chilled well, to make handling the dough easier. They’ll be tradition on my holiday cookie plate. They’re as great as our family’s fruitcake recipe!