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Nanny’s Fruitcake Cookies

Name: Nanny's Fruitcake Cookies
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: about 4 dozen.
Ingredients: 1-2/3 cups chopped pecans or walnuts; 1-1/3 cups golden raisins; 1 cup pitted dried plums (prunes), 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

5 reviews

Contest Winner

Test Kitchen Approved

Total Time

Prep: 35 min. + chilling Bake: 15 min./batch

Makes

about 4 dozen

My grandmother always made a holiday fruitcake. I turned her recipe into cookies that are perfect anytime, especially with a cup of tea. —Amanda Digges, South Windsor, Connecticut

Nanny's Fruitcake Cookies Recipe photo by Taste of Home

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Ingredients

1-2/3 cups chopped pecans or walnuts
1-1/3 cups golden raisins
1 cup pitted dried plums (prunes), 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

Directions

Place the first 5 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, 5-7 minutes. 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 Facts

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

Nanny’s Fruitcake Cookies

Total Time

Makes

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Ingredients

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