Gingerbread Fruitcake Cookies

  Desserts

Here’s a recipe that combines two Christmastime classics—gingerbread and fruitcake—into one yummy favorite. I spread on a simple glaze of confectioners' sugar and orange juice. The dough for these cookies can be made ahead of time, making it effortless to fit them into a holiday baking plan.

Gingerbread Fruitcake Cookies

Average Rating: 5

TOTAL TIME: Prep: 20 min. Bake: 10 min./batch + cooling
YIELD: 3 dozen.

Ingredients

  • 1 package (14-1/2 ounces) gingerbread cake/cookie mix
  • 1/4 cup butter, melted
  • 1/4 cup water
  • 1 container (8 ounces) chopped mixed candied fruit
  • 1/2 cup chopped pecans
  • 1/2 cup raisins
  • 1-1/4 cups confectioners' sugar
  • 1 to 2 tablespoons orange juice

Instructions

  • 1. Preheat oven to 350°. In a large bowl, mix cookie mix, melted butter and water to form a soft dough. Stir in candied fruit, pecans and raisins. Drop dough by tablespoonfuls 2 in. apart onto ungreased baking sheets.
  • 2. Bake 8-10 minutes or until set. Cool on pans 1 minute. Remove from pans to wire racks to cool completely.
  • 3. In a small bowl, mix confectioners’ sugar and enough orange juice to reach desired consistency. Spread or drizzle over cookies. Let stand until set.

Nutrition Facts

1 cookie: 111 calories, 4g fat (1g saturated fat), 3mg cholesterol, 91mg sodium, 19g carbohydrate (15g sugars, 1g fiber), 1g protein.

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