Nanny’s Fruitcake Cookies
Total TimePrep: 35 min. + chilling Bake: 15 min./batch
Makesabout 4 dozen
- 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, room temperature
- 2-2/3 cups all-purpose flour
- 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. Cover; refrigerate overnight or until firm.
- Preheat oven to 350°. Uncover and cut dough crosswise into 1/2-in. slices. Place 2 in. apart on ungreased baking sheets. Bake until edges are light brown, 13-16 minutes. Remove from pans to wire racks to cool.
Nutrition Facts1 cookie: 131 calories, 7g fat (3g saturated fat), 14mg cholesterol, 37mg sodium, 17g carbohydrate (9g sugars, 1g fiber), 2g protein.
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Jul 10, 2019
I made Nanny’s Fruitcake Cookies for Christmas last year and they were a colorful and delicious addition to my cookie platters. Definitely great with a cup of coffee! This recipe is a keeper!
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.
Feb 18, 2015
Made as directed and these turned out surprisingly moist. Delicious. I'll make them again.