Grandma’s Fruitcake Cookies Pressure Cooker Recipe
Moist and flavorful cookies filled with golden raisins, candied pineapple, cherries, and pecans — baked to golden perfection using a pressure-cooker method that saves time and locks in holiday flavor.
Equipment
- 1 Mixing bowl Large
Ingredients
Cookie Dough Ingredients
- 1 cup butter soft but not melted
- 1 cup light brown sugar adds caramel vibe
- 3 eggs beat well
- 3 cups all purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- ½ cup milk
- 1 pound golden raisins
- 6 slices green candied pineapple
- 1 cup candied cherries
- 6 cups chopped pecans
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C). You'll need this for golden finish baking later.
- In a large bowl, cream together butter and brown sugar until fluffy.
- Beat in eggs one at a time, then stir in vanilla.
- In a separate bowl, whisk together flour, baking soda, baking powder, and cinnamon.
- Gradually mix dry ingredients into wet mixture, alternating with milk.
- Fold in golden raisins, pineapple, cherries, and pecans evenly into the dough.
- Drop spoonfuls onto greased or parchment-lined baking sheet.
- Bake for 10-12 minutes or until edges are golden brown.
- Let cool a few minutes before transferring to wire rack.
Notes
You can use already cut candied fruit to save prep time. Refrigerate or freeze extras for storage. Optional: soak dried cookies in brandy for added moisture and flavor.