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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 22 |
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Fruitcake finds its way into a cookie for a new tasty treat. You'll be reaching for this recipe year after year! Ingredients:
1/2 cup orange juice |
1/4 cup chopped dried apricots |
1/4 cup dried cranberries |
1/4 cup golden raisins |
1/4 cup chopped pecans |
2 tablespoons chopped candied cherries |
1/8 teaspoon ground nutmeg |
1 cup refrigerated holiday cookie dough |
icing: |
3/4 cup confectioners' sugar |
1/8 teaspoon rum extract |
3 to 4 teaspoons orange juice |
12 red candied cherries, halved |
Directions:
1. In a small saucepan, combine the orange juice, apricots, cranberries and raisins. Bring to a boil. Reduce heat; simmer, uncovered, for 4-6 minutes or until liquid is absorbed. Cool to room temperature; stir in the pecans, cherries and nutmeg.
2. Let cookie dough stand at room temperature for 5-10 minutes to soften. In a large bowl, combine dough and fruit mixture.
3. Drop by heaping teaspoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 350° for 12-14 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks to cool completely.
4. For icing, combine the confectioners' sugar, extract and enough orange juice to achieve desired consistency. Spread over cookies. Top each with a candied cherry piece. Yield: about 1-1/2 dozen.
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