Fruit Cake Cookies

Friar Voices

Fr. Pat McCloskey tests his Fruit Cake Cookies

Recipe from Mary Kay (shared by Fr. Pat McCloskey)

Ingredients (assemble before mixing)

1 Lb. chopped pecans
1 Lb. golden raisins
1 LB. candied cherries, half red, half green
Candied pineapple, if desired
1/3 c. sherry, coffee, fruit juice or bourbon (I use bourbon)
1 t. soda dissolved in 1 ½ T milk
¼ c butter
1 c brown sugar
2 eggs
1 ½ c sifted flour, divided ¾ c for dredging fruit/nuts and ¾ c for the batter
1 ½ t cloves, allspice, nutmeg, and 3 t cinnamon


Cut fruits and nuts into fine pieces and place in very large bowl. Dredge with half of the flour.
Cream butter well and gradually add sugar.
Add eggs, one at a time, and beat well.
Sift and measure remaining flour, and then sift again, adding spices. (Fr. Pat says “I don’t sift flour anymore if it says sifted on the package”).
Add dissolved soda to creamed mixture.
Add flour and bourbon (or whatever liquid you choose).
Pour batter over floured fruit and mix well.
Drop by teaspoon on greased cookie sheets.
Bake at 350° for 8 minutes or less—do not overbake.
They won’t look brown but will be set. Remember every oven is different so it may take 10 minutes.

Fr. Pat says to cut green cherries in half and press one half onto baked cookies.

Fr. Pat McCloskey’s Fruit Cake Cookies