Gingerbread Fruitcake Cookies |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 36 |
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Two of my favorite things, gingerbread and fruitcake, meet in a truly great cookie. Youâd never know this recipe starts with a mix. It bursts with fruit, nuts and gingerbread flavor, topped with a delightful orange glaze. âJamie Jones, Madison, Georgia Ingredients:
1 package (14-1/2 ounces) gingerbread cake/cookie mix |
1/4 cup butter, melted |
1/4 cup water |
1 container (8 ounces) chopped mixed candied fruit |
1/2 cup chopped pecans |
1/2 cup raisins |
1-1/4 cups confectioners' sugar |
1 to 2 tablespoons orange juice |
Directions:
1. Preheat oven to 350°. In a large bowl, mix cookie mix, melted butter and water to form a soft dough. Stir in candied fruit, pecans and raisins. Drop dough by tablespoonfuls 2 in. apart onto ungreased baking sheets.
2. Bake 8-10 minutes or until set. Cool on pans 1 minute. Remove from pans to wire racks to cool completely.
3. In a small bowl, mix confectionersâ sugar and enough orange juice to reach desired consistency. Spread or drizzle over cookies. Let stand until set. Yield: 3 dozen.
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