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Dessert

Fruit Cookies

Fruit Cookies are sweet baked cookies made with sugar, butter, eggs, milk, raisins, spices, baking soda, and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Fruit Cookies

Why it works: Cinnamon and nutmeg match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 11,917 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Fruit Cookies

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the dough

  1. Preheat the oven to 350°F (175°C).

  2. In a large bowl, cream together the sugar and butter (or lard).

  3. Beat in the eggs one at a time, then stir in the milk.

  4. Mix in the chopped raisins, cinnamon, clove, nutmeg, and baking soda.

  5. Gradually add flour until the dough is stiff.

Bake

  1. Drop spoonfuls of dough onto the bottom of inverted baking tins.

  2. Bake until golden brown.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cinnamon + nutmegtop 1% of all pairs
    Smell alikestrong
    Cooked together11,917 recipes

    Shared aroma: estragole (anise, licorice).

  2. Cinnamon + clovetop 1% of all pairs
    Smell alikestrong
    Cooked together14,189 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  3. Clove + nutmegtop 1% of all pairs
    Smell alikestrong
    Cooked together8,686 recipes

    Shared aroma: estragole (anise, licorice).

  4. Raisin + cinnamontop 1% of all pairs
    Smell alikemoderate
    Cooked together5,390 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  5. Raisin + nutmegtop 6% of all pairs
    Smell alikemoderate
    Cooked together5,377 recipes

    Shared aroma: alpha-terpineol (lilac, floral).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Sugar
Adds sweetness and helps the cookies brown as they bake.
Butter
Adds fat and richness, and creaming it with sugar traps air for a tender texture.
Eggs
Bind the dough and add structure and moisture to the cookies.
Raisins
Add chewy texture and concentrated sweetness throughout the cookies.
Baking soda
Reacts with acidity in the dough to lift the cookies and promote browning.
Flour
Provides the structure that turns the mixture into a stiff dough.

The step that matters

Gradually add flour until the dough is stiff. Adding flour gradually lets you judge the dough's consistency. Too much flour makes cookies dry and dense, while too little leaves them spreading and soft.

Swap the raisin

How well each one fits the dish's main ingredients (sugar, butter, egg, milk, cinnamon, clove, nutmeg):

  1. Vanillafits better
  2. Figfits about as well
  3. Raisinthe original
  4. Lemonfits about as well

Fit is the average pairing score against sugar, butter, egg, milk, cinnamon, clove, nutmeg. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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