Nanny's Fruitcake Cookies Recipe

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Nanny's Fruitcake Cookies Recipe
Nanny's Fruitcake Cookies Recipe photo by Taste of Home
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Nanny's Fruitcake Cookies Recipe

Read Reviews
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Publisher Photo
My grandmother always made a holiday fruitcake. I turned her recipe into cookies that are perfect any time, especially with a cup of tea. —Amanda Digges, South Windsor, Connecticut
MAKES:
48 servings
TOTAL TIME:
Prep: 35 min. + chilling Bake: 15 min./batch
MAKES:
48 servings
TOTAL TIME:
Prep: 35 min. + chilling Bake: 15 min./batch

Ingredients

  • 1-2/3 cups chopped pecans or walnuts
  • 1-1/3 cups golden raisins
  • 1 cup pitted dried plums, chopped
  • 2/3 cup dried apricots, finely chopped
  • 1/2 cup dried cranberries
  • 1/4 cup Triple Sec
  • 1 cup butter, softened
  • 1/2 cup sugar
  • 1/3 cup packed light brown sugar
  • 1/2 teaspoon ground nutmeg
  • 1 large egg
  • 2-2/3 cups all-purpose flour

Directions

Place the first five ingredients in a large bowl. Drizzle with Triple Sec and toss to combine. Let stand, covered, overnight.
In a large bowl, cream butter, sugars and nutmeg until light and fluffy. Beat in egg. Gradually beat in flour. Stir in fruit mixture.
Divide dough in half; shape each into a 12x3x1-in. rectangular log. Wrap in plastic; refrigerate overnight or until firm.
Preheat oven to 350°. Unwrap and cut dough crosswise into 1/2-in. slices. Place 2 in. apart on ungreased baking sheets. Bake 13-16 minutes or until edges are light brown. Remove from pans to wire racks to cool. Yield: about 4 dozen.
Originally published as Nanny's Fruitcake Cookies in Taste of Home December 2014, p66

Nutritional Facts

1 cookie: 131 calories, 7g fat (3g saturated fat), 14mg cholesterol, 37mg sodium, 17g carbohydrate (9g sugars, 1g fiber), 2g protein.

  • 1-2/3 cups chopped pecans or walnuts
  • 1-1/3 cups golden raisins
  • 1 cup pitted dried plums, chopped
  • 2/3 cup dried apricots, finely chopped
  • 1/2 cup dried cranberries
  • 1/4 cup Triple Sec
  • 1 cup butter, softened
  • 1/2 cup sugar
  • 1/3 cup packed light brown sugar
  • 1/2 teaspoon ground nutmeg
  • 1 large egg
  • 2-2/3 cups all-purpose flour
  1. Place the first five ingredients in a large bowl. Drizzle with Triple Sec and toss to combine. Let stand, covered, overnight.
  2. In a large bowl, cream butter, sugars and nutmeg until light and fluffy. Beat in egg. Gradually beat in flour. Stir in fruit mixture.
  3. Divide dough in half; shape each into a 12x3x1-in. rectangular log. Wrap in plastic; refrigerate overnight or until firm.
  4. Preheat oven to 350°. Unwrap and cut dough crosswise into 1/2-in. slices. Place 2 in. apart on ungreased baking sheets. Bake 13-16 minutes or until edges are light brown. Remove from pans to wire racks to cool. Yield: about 4 dozen.
Originally published as Nanny's Fruitcake Cookies in Taste of Home December 2014, p66

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Reviews forNanny's Fruitcake Cookies

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randcbruns User ID: 828588 223001
Reviewed Mar. 17, 2015

"These are a great twist on fruit cake. They are lovely on a plate. The recipe is simple and they are so good."

MY REVIEW
degrootsl User ID: 1111319 220827
Reviewed Feb. 18, 2015

"Made as directed and these turned out surprisingly moist. Delicious. I'll make them again."

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