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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 83.6
  • Total Fat: 0.8 g
  • Cholesterol: 4.4 mg
  • Sodium: 12.6 mg
  • Total Carbs: 19.2 g
  • Dietary Fiber: 1.2 g
  • Protein: 1.0 g

View full nutritional breakdown of Fruitcake Cookies calories by ingredient
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Fruitcake Cookies

Submitted by: PEBBLES32165

Introduction

You can swap molasses for the honey in this recipe; it's rich in calcium, iron, and potassium. The cookies will be darker and have a more intense flavor. You can swap molasses for the honey in this recipe; it's rich in calcium, iron, and potassium. The cookies will be darker and have a more intense flavor.
Number of Servings: 24

Ingredients

    cup golden raisins
    cup pitted dried dates, chopped
    cup dried figs, chopped
    cup dried apricots, chopped
    3 tablespoons apple juice
    cup all-purpose flour
    teaspoon cinnamon
    teaspoon nutmeg
    teaspoon allspice
    1/8 teaspoon baking soda
    1/8 teaspoon baking powder
    cup honey
    1 tablespoon plus 1 teaspoon vegetable oil
    3 tablespoons packed dark brown sugar
    large egg, beaten (about 2 tablespoons)
    1/3 cup powdered sugar
    2 teaspoons lemon juice

Directions

In a large bowl, combine dried fruit and apple juice. Cover and let stand at room temperature overnight or until liquid is absorbed.

Preheat oven to 350. Line a large baking sheet with parchment paper. In a bowl, combine flour, spices, baking soda, and baking powder; set aside. In another bowl, beat honey, oil, and brown sugar. Mix in egg. Add flour mixture and dried fruit and blend just until flour is no longer visible. The mixture will be thick and sticky.

Drop 12 spoonfuls of dough onto prepared baking sheet, spacing them 1 inch apart. Bake 12 to 15 minutes or until cookies are just firm in the center. Remove from oven and cool. Repeat with remaining dough.

In a small bowl, combine powdered sugar and lemon juice and stir until smooth. Using a teaspoon, drizzle icing over cookies in a zigzag pattern. Allow icing to dry for about 10 minutes. Store in a single layer in an airtight container for up to a week.

Makes 24 cookies

Number of Servings: 24

Recipe submitted by SparkPeople user PEBBLES32165.






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Member Ratings For This Recipe

  • I look forward to trying this. My Mom passed away on my birthday this year and it will be the first year without have her special scrumptious fruitcake.

    I will try these cookies since since I don't know how to make her amazing version of fruitcake. - 11/6/09

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