How much fruit in proportion to dough? A lot or a little? What kinds of fruit? Lots of dates? How about candied peels?
I suspect she is using dried fruits soaked in something....is there a rum flavor? or brandy? did they contain pineapple? What kind of nuts?

There are lots and lots of fruitcake cookie recipes...but the question is, which one would be like you had?
Linda C

The cookies were packed full of mixed candied fruit and nuts. I think they had dates in them and maybe nutmeg and cinnamon. I don't think they had any alcohol in them, I don't remember tasting any, but then again I could be wrong.

These have alcohol baked in them but only 1/4 cup & give the option of using fruit juice instead. They're from James Beard so they should be good. It says in the directions not to overbake so they stay soft.

Here is a link that might be useful: Fruitcake cookies

I made some mincemeat cookies one year and they were excellent. Will have to see if I can find the recipe again.

This one sounds really good to me....better then the one in my file, which uses that packaged little cubes of red yellow and green "stuff"...and you could substitute chopped dates for the raisins, if you really like dates in the cookies...but I wouldn't soak the dates in hot water over night! LOL!
And if you want spices, you could add a bit of nutmeg cinnamon and cloves....but I wouldn't. My fruitcake recipe calls for no spices at all.
Linda C

Fruitcake Cookies

1/2 cup butter
4 eggs
1/2 pound candied cherries
1/2 pound candied pineapple
1/2 teaspoon vanilla extract
3 cups all-purpose flour
1 3/4 cups granulated sugar
3 tablespoons milk
6 cups chopped pecans
1/2 teaspoon baking soda
1/2 box white raisins

Put raisins to soak in hot water overnight. Drain before using.

Preheat oven to 275 degrees F.

Cream butter and sugar in a large bowl. Add eggs, one at a time, beating after each addition. Add milk, and mix to blend.

Mix baking soda with 2 cups of the flour and mix thoroughly with fruit and nuts. Add other cup of flour to fruit and nut mixture. Mix well. Add fruit and nut mixture to first mixture (butter, sugar, eggs and milk). Add vanilla extract and mix well. Drop by small spoonsful onto a greased cookie sheet. Bake for 20 to 25 minutes.

This recipe is from the Aunt of a good friend of mine:

Joan's Fruitcake Cookies

1/2 lb. candied cherries, chopped
1/4 lb. candied lemon and orange peel, chopped
1/4 lb. candied pineapple, chopped
1 lb. dates, chopped
1 lb. white raisins, chopped
1 lb. walnuts, chopped
4 cups pecans, chopped
2 1/2 cups flour
1 tsp. baking soda
1 tsp. salt
1 tsp cinnamon
1 1/2 cups sugar
1 cup butter, softened
2 eggs

Mix together flour, soda, salt, & cinnamon.
Beat eggs.
Cream butter and sugar.
Combine everything really well... including fruit and nuts.
Shape into walnut-sized balls with your hands.
Bake on ungreased cookie sheet 10 (15) minutes at 300º F.

Makes about 150 balls, which is why I usually halve the recipe.

And, just for fun:

Fruitcake Brownies

1 cup unsalted butter + 2 Tblsp. to butter pan
9 oz. semisweet Chocolate, chopped
1 1/2 oz. unsweetened chocolate, chopped
1 cup plus 2 Tblsp. sugar
3 large eggs
1 1/2 tsp. vanilla extract
1 cup all purpose flour
1 tsp. Baking powder
1/4 tsp. salt
1/2 cup chopped walnuts
1/3 cup chopped dried apricots
1/3 cup chopped dried figs
1/3 cup chopped pitted dates
1/3 cup dried sour cherries or dried currents

Preheat oven to 350ºF

Butter 13x9x2 glass baking dish (?)

Combine 1 cup butter and both types of chocolates in saucepan. Stir over low heat until melted and smooth. Cool to lukewarm.

Using electric mixer, beat sugar and 3 eggs in large bowl until very thick and pale, about 3 minutes. Stir in cooled chocolate mixture and the vanilla extract. Whisk 1 cup flour, baking powder and salt in medium bowl to blend; then add to chocolate mixture. Mix in walnuts and dried fruits.

Transfer batter to prepared pan; smooth top. Bake until top cracks and tester comes out with only a few moist crumbs attached, about 35 minutes.
Cool in pan on rack.

Makes about 24 squares.