Fruitcake Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
½ cup golden raisins½ cup pitted dried dates, chopped½ cup dried figs, chopped½ cup dried apricots, chopped3 tablespoons apple juice¾ cup all-purpose flour½ teaspoon cinnamon½ teaspoon nutmeg¼ teaspoon allspice1/8 teaspoon baking soda1/8 teaspoon baking powder¼ cup honey1 tablespoon plus 1 teaspoon vegetable oil3 tablespoons packed dark brown sugar½ large egg, beaten (about 2 tablespoons)1/3 cup powdered sugar2 teaspoons lemon juice
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.
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.
Nutritional Info 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
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