Glazed Candied Fruit Cookies Recipe

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Glazed Candied Fruit Cookies Recipe photo by Taste of Home

Glazed Candied Fruit Cookies Recipe

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Even if your family doesn't care for fruitcake, they'll love these festive cookies studded with candied fruit and pecans. A caramel glaze adds a delectable touch on top. —Susan Hein, Burlington, Wisconsin

Featured In: 44 of Our Most Gooey Caramel Desserts

MAKES:

72 servings

TOTAL TIME:

Prep: 30 min. + chilling Bake: 10 min./batch + cooling

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VERIFIED BY Taste of Home Test Kitchen

MAKES:

72 servings

TOTAL TIME:

Prep: 30 min. + chilling Bake: 10 min./batch + cooling

Ingredients

1 cup butter, softened
1 cup confectioners' sugar
1/2 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
1/2 teaspoon baking soda
2/3 cup chopped candied pineapple
1/2 cup chopped pecans
1/3 cup red candied cherries, chopped
CARAMEL GLAZE:
1/2 cup packed brown sugar
1/4 cup butter, cubed
2/3 cup confectioners' sugar
2 tablespoons 2% milk

Directions

In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Stir in pineapple, pecans and cherries. Divide dough in half; shape each into a 9-in.-long roll; wrap each in plastic. Refrigerate 2 hours or until firm.
Preheat oven to 350°. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake 7-9 minutes or until lightly browned. Remove to wire racks to cool completely.
In a small saucepan, combine brown sugar and butter. Bring to a boil over medium heat. Cook and stir 30 seconds. Remove from heat; cool 5 minutes. Beat in confectioners' sugar and milk. Immediately drizzle over cookies. Let stand until set.
To Make Ahead: Dough can be made two days in advance. Wrap in plastic and place in a resealable plastic bag. Store in the refrigerator.
Freeze option: Place wrapped rolls in a resealable plastic freezer bag. To use, unwrap frozen rolls and cut into slices. If necessary, let dough stand a few minutes at room temperature before cutting. Bake and decorate as directed, increasing time by 1-2 minutes. Yield: about 6 dozen.

Originally published as Glazed Candied Fruit Cookies in Taste of Home Christmas Annual Annual 2016, p160

Nutritional Facts

1 cookie: 77 calories, 4g fat (2g saturated fat), 11mg cholesterol, 34mg sodium, 10g carbohydrate (7g sugars, 0 fiber), 1g protein.

1 cup butter, softened
1 cup confectioners' sugar
1/2 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
1/2 teaspoon baking soda
2/3 cup chopped candied pineapple
1/2 cup chopped pecans
1/3 cup red candied cherries, chopped
CARAMEL GLAZE:
1/2 cup packed brown sugar
1/4 cup butter, cubed
2/3 cup confectioners' sugar
2 tablespoons 2% milk

In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Stir in pineapple, pecans and cherries. Divide dough in half; shape each into a 9-in.-long roll; wrap each in plastic. Refrigerate 2 hours or until firm.
Preheat oven to 350°. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake 7-9 minutes or until lightly browned. Remove to wire racks to cool completely.
In a small saucepan, combine brown sugar and butter. Bring to a boil over medium heat. Cook and stir 30 seconds. Remove from heat; cool 5 minutes. Beat in confectioners' sugar and milk. Immediately drizzle over cookies. Let stand until set.
To Make Ahead: Dough can be made two days in advance. Wrap in plastic and place in a resealable plastic bag. Store in the refrigerator.
Freeze option: Place wrapped rolls in a resealable plastic freezer bag. To use, unwrap frozen rolls and cut into slices. If necessary, let dough stand a few minutes at room temperature before cutting. Bake and decorate as directed, increasing time by 1-2 minutes. Yield: about 6 dozen.