My grandmother always made a holiday fruitcake. I turned her recipe into cookies that are perfect anytime, especially with a cup of tea.
About Time
- Prep Time 35 mins
- Cook Time 15 mins
- Total Time 50 mins
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
Instructions
- 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.
Amount Per Serving
- Serving: servings, Carbohydrates: 21.5 g, Protein: 22.5 g, Fat: 3.5 g, Saturated Fat: 1 g, Cholesterol: 69 mg, Sodium: 426.5 mg, Fiber: 1.5 g, Sugar: 1.5 g