Fruitcake Cookies

Fruitcake Cookies


  • 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


  1. Place the first 5 ingredients in a large bowl. Drizzle with Triple Sec and toss to combine.
  2. Let stand, covered, overnight.
  3. In a large bowl, cream butter, sugars and nutmeg until light and fluffy, 5-7 minutes.
  4. Beat in egg.
  5. Gradually beat in flour.
  6. Stir in fruit mixture.
  7. Divide dough in half; shape each into a 12x3x1-in. rectangular log. Cover; refrigerate overnight or until firm.
  8. Preheat oven to 350Ā°. Uncover and cut dough crosswise into 1/2-in. slices. Place 2 in. apart on ungreasedĀ baking sheets.
  9. Bake until edges are light brown, 13-16 minutes.
  10. 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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