Rather Be Cooking: I promise we loved these fruitcake cookies

I did something totally out of character for me last week. I made fruitcake cookies.

I always thought I didn't like fruitcake, didn't like candied fruit, didn't like raisins.

My cousin makes a delicious fruitcake every year, and sometimes I get a slice or two. And I really like it. But other than hers, I steer clear of fruitcake.

But a few years ago, I used candied cherries in a delicious holiday dessert, and Reggie and I loved them. And I've cooked with golden raisins several times in recent years and really like them. So maybe I'm old enough now to like fruitcake? I needed a food column idea and decided to stretch my boundaries and try my hand at fruitcake cookies.

I checked a few recipe options before turning to my old reliable cookbook "Martha White's Southern Sampler." And, sure enough, there was a simple recipe for fruitcake cookies. In addition to candied cherries, this recipe also calls for candied pineapple. We love pineapple, so I was certainly willing to add that to the cookie dough.

I made a half recipe, which made 24 cookies, and made very few changes. I didn't use dates or plain raisins, instead, I used golden raisins. I also added cinnamon to the allspice to add extra flavor.

The prep time takes a little bit of time before you start mixing the cookie dough. I didn't "chop" my pineapples and cherries, I cut them with my kitchen shears. I find it hard to chop sticky candied fruit. I also used a knife to cut the pecans. But once everything was prepped and ready to go, it only took a few minutes to mix and scoop the batter and get the cookies into the oven.

Once the cookies were a golden brown and out of the oven, my mouth was watering. I had been wondering what the cookies would taste like and didn't wait for them to cool before trying.

The result is a wonderful, chewy cookie packed with texture surprises and tastes. There's the sweetness of the fruit and the nutty flavor of the pecans made all the better with the addition of some spice. So much goodness and flavor packed in a little cookie.

When Reggie walked in from work, I told him to try a cookie. I didn't tell him they were fruitcake cookies. He immediately popped one in his mouth and told me how good they were. He was surprised when I told him what he was eating.

Before he left for work this morning, he packed a few to take to work for a snack. I call that a success.

Lisa Boykin Batts has been writing a weekly food column since 2001. Her column includes recipes she and her family enjoy.

Fruitcake Cookies

Don't let the word "fruitcake" scare you. These cookies are delicious.

1/2 cup (1 stick) butter, softened

1/2 cup light brown sugar

2 eggs

1/4 cup milk

1 1/2 cups self-rising flour

1/2 teaspoon baking soda

1/2 teaspoon ground allspice

1/2 to 1 teaspoon ground cinnamon

1 cup chopped candied cherries (I used red only)

1 cup chopped candied pineapple

1 cup golden raisins

2 cups chopped pecans

Preheat oven to 350 degrees. Prepare cookie sheets with baking spray.

Cream butter and brown sugar in mixing bowl until light and fluffy. Add eggs and milk and beat well.

Slowly add in flour, baking soda, allspice and cinnamon and mix until blended. Stir in cherries, pineapple, raisins and pecans.

Use a cookie scoop to scoop tablespoons of dough onto prepared pans. Place dough scoops 2 inches apart.

Bake 10-12 minutes or until golden brown.

Cool on wire rack.

Makes 48 cookies.

Adapted from "Martha White's Southern Sampler"