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Bars & Brownies, Cookies

Fruitcake Cookies Recipe

DSC_7289 (2)

Prep Time: 20 Minutes

Cook Time: 18 Minutes

Total Time: 38 Minutes

Yield: 24 bars

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DSC_7289 (2)

Ingredients

  • 1 C. golden raisins
  • ¾ C. dried cherries
  • ½ C. diced, dried apricots
  • ¾ C. water
  • ¼ C. rum (spiced, white, or dark)
  • 1 C. chopped pecans
  • ½ C. chopped walnuts
  • 1/3 C. Spice Islands® Crystallized Ginger
  • 1/3 C. diced dried pineapple
  • 2 tsp. Spice Islands® Orange Peel
  • 3 ½ C. all-purpose flour
  • 1 tsp. Clabber Girl® Baking Soda
  • ½ tsp. salt
  • 1 C. butter, softened
  • 1 ½ C. granulated sugar
  • 2 eggs
  • ½ tsp. Spice Islands® Pure Vanilla Extract
  • 1 tsp. Spice Islands® Pure Almond Extract

 

GLAZE (optional)

  • 3 C. powdered sugar (more or less depending on how thick you want the glaze)
  • 3 Tbsp. milk
  • 2 Tbps. rum (spiced, white or dark)
  • 2 tsp. Spice Islands® Pure Vanilla Extract

Directions

  1. Preheat oven to 350°F.
  2. Place raisins, cherries, apricots, water and rum in a small saucepan and bring to a boil.
  3. Reduce heat to low and simmer until most of the liquid is absorbed – about 10-12 minutes; cool.
  4. Once cooled, stir in the pecans, walnuts, ginger, pineapple and orange peel; set aside.
  5. In a bowl, whisk together the flour, soda and salt; set aside.
  6. In a stand mixer or a large bowl with a handheld mixer, cream together the butter and granulated sugar on med-high speed for about 4 minutes or until creamy and fluffy. Scrape the sides of the bowl.
  7. Beat in the eggs, one at a time, and then the extracts. Mix for an additional 2 minutes.
  8. On low speed, add in the flour mixture and mix until just blended.
  9. On low speed, add in the fruit mixture and blend for 8-10 turns of the mixer paddle.
  10. Spray an 8×11 inch baking dish with Baker’s Joy® No Stick Spray.
  11. Line the pan both directions with parchment paper so that the edges overlap the pan.
  12. Spread the dough evenly into the pan and bake for 14-18 minutes.
  13. Remove from oven and allow to cool for 10 minutes before removing from pan by pulling up on bottom layer of parchment.
  14. Place on a cutting board and cut into 24 pieces.
  15. Drizzle with glaze if desired.

 

GLAZE

  1. Whisk together the glaze ingredients until smooth. Dip tops of cookies in glaze or drizzle over the tops of the cookies.

Tips

You can leave the rum out of the glaze and add more milk and/or vanilla for a non-alcoholic version.

Fruitcake Cookies Recipe

DSC_7289 (2)

Prep Time: 20 Minutes

Cook Time: 18 Minutes

Total Time: 38 Minutes

Yield: 24 bars

Ingredients

  • 1 C. golden raisins
  • ¾ C. dried cherries
  • ½ C. diced, dried apricots
  • ¾ C. water
  • ¼ C. rum (spiced, white, or dark)
  • 1 C. chopped pecans
  • ½ C. chopped walnuts
  • 1/3 C. Spice Islands® Crystallized Ginger
  • 1/3 C. diced dried pineapple
  • 2 tsp. Spice Islands® Orange Peel
  • 3 ½ C. all-purpose flour
  • 1 tsp. Clabber Girl® Baking Soda
  • ½ tsp. salt
  • 1 C. butter, softened
  • 1 ½ C. granulated sugar
  • 2 eggs
  • ½ tsp. Spice Islands® Pure Vanilla Extract
  • 1 tsp. Spice Islands® Pure Almond Extract

 

GLAZE (optional)

  • 3 C. powdered sugar (more or less depending on how thick you want the glaze)
  • 3 Tbsp. milk
  • 2 Tbps. rum (spiced, white or dark)
  • 2 tsp. Spice Islands® Pure Vanilla Extract

Directions

  1. Preheat oven to 350°F.
  2. Place raisins, cherries, apricots, water and rum in a small saucepan and bring to a boil.
  3. Reduce heat to low and simmer until most of the liquid is absorbed – about 10-12 minutes; cool.
  4. Once cooled, stir in the pecans, walnuts, ginger, pineapple and orange peel; set aside.
  5. In a bowl, whisk together the flour, soda and salt; set aside.
  6. In a stand mixer or a large bowl with a handheld mixer, cream together the butter and granulated sugar on med-high speed for about 4 minutes or until creamy and fluffy. Scrape the sides of the bowl.
  7. Beat in the eggs, one at a time, and then the extracts. Mix for an additional 2 minutes.
  8. On low speed, add in the flour mixture and mix until just blended.
  9. On low speed, add in the fruit mixture and blend for 8-10 turns of the mixer paddle.
  10. Spray an 8×11 inch baking dish with Baker’s Joy® No Stick Spray.
  11. Line the pan both directions with parchment paper so that the edges overlap the pan.
  12. Spread the dough evenly into the pan and bake for 14-18 minutes.
  13. Remove from oven and allow to cool for 10 minutes before removing from pan by pulling up on bottom layer of parchment.
  14. Place on a cutting board and cut into 24 pieces.
  15. Drizzle with glaze if desired.

 

GLAZE

  1. Whisk together the glaze ingredients until smooth. Dip tops of cookies in glaze or drizzle over the tops of the cookies.

Tips

You can leave the rum out of the glaze and add more milk and/or vanilla for a non-alcoholic version.

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