The pictures of my fruitcake cookies on social media have been receiving a myriad of comments — everything from “Yuk” to “Yay” to family stories! I love the stories so keep them coming in the comment section below!

A cake once revered, is now the butt of many holiday jokes—and with good reason. Have you tried some of the things they sell as “fruitcake”???? 😳

The fruitcake is traced back to at least Roman times and is often the cake choice of royals. Did you know that Charles and Diana’s wedding cake was a fruitcake with cream cheese frosting.

We are the third generation to make these cookies. Christmas would not be Christmas for Mr. G without these cookies. For me they were an acquired taste, but I have crossed over the line and totally love these cookies too.

The recipe is so simple!

Five ingredients:

1. 1 lb candied fruit (mixed) chopped in small pieces.
2. 1/2 cup self rising flour
3. 1 cup of shredded coconut (Update: We now add 1.5 cups of coconut!)
4. 2 cups chopped pecans
5. 1 can sweetened condensed milk

• Dredge fruit through flour
• Add coconut, nuts and milk
• Bake on parchment paper lined cookie sheet for 15 – 25 minutes.
• 300 degree oven

Makes approximately 4 dozen.

While it’s not necessary, I like to refrigerate the dough before baking.

Store uncovered — as much as possible.

Note: If you have trouble finding candied fruits … check here.

Give the cookies a try and let me know what you think!