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Reindeer Bites

Reindeer Bites
Fruitcake finds its way into a cookie for a new tasty treat from our Test Kitchen. You'll be reaching for this recipe year after year!
22 ServingsPrep: 20 min. Bake: 15 min./batch + cooling

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

  • 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.
  • Let cookie dough stand at room temperature for 5-10 minutes to
  • soften. In a large bowl, combine dough and fruit mixture.
  • Drop by heaping teaspoonfuls 2 in. apart onto baking sheets coated
  • with cooking spray. Bake at 350° for 12-14 minutes or until
© Taste of Home 2013

2 of 2

Reindeer Bites (continued)

Directions (continued)

  • edges are lightly browned. Cool for 2 minutes before removing to
  • wire racks to cool completely.
  • 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.
Nutrition Facts: 1 cookie equals 104 calories, 4 g fat (2 g saturated fat), 9 mg cholesterol, 40 mg sodium, 16 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.
© Taste of Home 2013