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updated: 12/6/2011 12:31 PM

Fruitcake Cookies

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  • Studded with all manner of dried and candied fruit (you can easily substitute your favorites), these cookies are a chewy, spicy delight that'll be sure to make a fruitcake lover out of even the skeptics.

      Studded with all manner of dried and candied fruit (you can easily substitute your favorites), these cookies are a chewy, spicy delight that'll be sure to make a fruitcake lover out of even the skeptics.
    Associated Press

  • Studded with all manner of dried and candied fruit (you can easily substitute your favorites), these cookies are a chewy, spicy delight that'll be sure to make a fruitcake lover out of even the skeptics.

      Studded with all manner of dried and candied fruit (you can easily substitute your favorites), these cookies are a chewy, spicy delight that'll be sure to make a fruitcake lover out of even the skeptics.
    Associated Press

 

1 cup sugar

cup (1 stick) unsalted butter, room temperature

1 teaspoon cinnamon

teaspoon nutmeg

teaspoon ground cloves

teaspoon ground allspice

teaspoon salt

teaspoon baking soda

1 egg

Zest of 1 orange

cup orange juice

1 cups all-purpose flour

cup candied peel

cup chopped dates

cup candied cherries

cup chopped dried apricots

cup chopped toasted pecans

Colored sugars, if desired

Heat the oven to 350 dgrees. Line a baking sheet with parchment paper.

In the bowl of an electric mixer, combine the sugar, butter, cinnamon, nutmeg, cloves, allspice, salt and baking soda. Beat until light and fluffy.

Add the egg and orange zest, then beat to combine. Add the orange juice and half of the flour, then mix, scraping down the bowl as needed to ensure even mixing. Add the remaining flour and mix to thoroughly incorporate. Stir in the candied peel, dates, cherries, apricots and pecans.

Working in batches, drop the dough by the tablespoon onto the prepared baking sheet. Sprinkle with colored sugars, if desired. Bake 12-15 minutes. Allow to cool on the baking sheet for 5 minutes, then transfer to a rack to cool completely. Store in an airtight container at room temperature.

Makes about 40 cookies.

@Recipe nutrition:Nutrition values per serving: 100 calories, 4 g fat (2 g saturated), 15 g carbohydrates 1 g fiber, 1 g protein, 10 mg cholesterol, 45 mg sodium.

Alison Ladman for the Associated Press

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