Nanny’s Fruitcake Cookies
TOTAL TIME: Prep: 35 min. + chilling Bake: 15 min./batch
YIELD: 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
Ingredients
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1-2/3 cups chopped pecans or walnuts
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1-1/3 cups golden raisins
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1 cup pitted dried plums (prunes), chopped
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2/3 cup dried apricots, finely chopped
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1/2 cup dried cranberries
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1/4 cup Triple Sec
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1 cup butter, softened
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1/2 cup sugar
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1/3 cup packed light brown sugar
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1/2 teaspoon ground nutmeg
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1 large egg, room temperature
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2-2/3 cups all-purpose flour
Directions
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1.
Place the first 5 ingredients in a large bowl. Drizzle with Triple Sec and toss to combine. Let stand, covered, overnight.
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2.
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.
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3.
Divide dough in half; shape each into a 12x3x1-in. rectangular log. Cover; refrigerate overnight or until firm.
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4.
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.
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