Pecan fruitcake cookies



20 min


40 to 45 cookies

* PLUS Baking Time: 10 minutes
Pecan fruitcake cookies

Roberto Caruso

This recipe captures all the layered tastes of a classic fruitcake - in a fraction of the time.


  • 3/4 cup all-purpose flour
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 1/2 tsp ground ginger
  • 1/4 tsp allspice
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 cup butter , at room temperature
  • 1/2 cup packed brown sugar
  • 1 egg
  • 2 tbsp dark rum , or 1/2 tsp rum extract and 2 tbsp water
  • 1 tsp vanilla
  • 2 cups coarsely chopped red and green glacé cherries
  • 1/2 cup finely chopped candied lemon or orange peels
  • 1/2 cup chopped pecans , or walnuts
  • 1/2 cup chocolate chip


  • Preheat oven to 350F (180C). Lightly spray or oil a baking sheet. In a medium bowl, using a fork, stir flour with spices, baking soda and baking powder. In a large bowl, using an electric mixer, beat butter with sugar for 2 min, scraping down side of bowl if necessary. Beat in egg, rum and vanilla just until mixed. Don’t worry if it separates – it will come together when flour mixture is added. Gradually beat in flour mixture. Th en, using a wooden spoon, stir in cherries, orange peel, pecans and chocolate chips. Dough will be thick and chunky.
  • Drop heaping teaspoons (7 mL) of dough onto baking sheet, about 2 in. (5 cm) apart. Bake in centre of preheated oven until cookies are deep golden, 10 to 12 min. Remove from oven. Let stand 2 min on baking sheet, then remove to a rack to cool completely. Repeat with remaining dough. Store in an airtight container in the refrigerator up to 1 week or freeze up to 1 month.


How to candy walnuts

Nutrition (per serving)

  • Calories
  • 70,
  • Protein
  • 1 g,
  • Carbohydrates
  • 13 g,
  • Fat
  • 2 g,

Stir 1 tsp (5 mL) finely grated orange peel into flour along with spices. Place 1 cup (250 mL) dried cranberries, 1 cup (250 mL) raisins and 2 tbsp (30 mL) dark rum in a small bowl. Microwave until warm, 1 min. Use in place of dried fruits in main recipe. Omit chocolate chips. Prepare dough and bake as directed. Place 6 oz (168 g) chopped white chocolate (about 1 cup/250 mL) in a microwave-safe bowl. Microwave on medium until almost melted, 4 to 5 min. Stir until melted. Dip half of each cookie in chocolate. Set on a parchment-lined baking sheet to firm up. Makes 40.

Use 1/2 cup (125 mL) chopped glacé Christmas mix and 1/2 cup (125 mL) coarsely chopped toasted cashews in place of dried fruits, nuts and chocolate chips in main recipe. Prepare dough and bake as directed. Place 1/2 cup (125 mL) chopped semi-sweet chocolate in a small bowl. Microwave on medium until almost melted, 3 min. Stir until melted. Using tines of a fork, drizzle over cookies. Makes 40.

Prepare batter. Turn into a 9-in. (2-L) square baking dish. Bake until top is firm and dark golden, 30 min. Set pan on a rack to cool. For icing, beat 1/4 cup (50 mL) room-temperature butter with 2 cups (500 mL) icing sugar, 2 tbsp (30 mL) milk and 1/2 tsp (2 mL) almond extract until creamy. Spread overtop. Makes 18.

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