Glazed Fruitcake Cookies
We just finished sharing recipes for leftover Thanksgiving Turkey. With Christmas coming, here's one for leftover FRUITCAKE! When I first shared this recipe just after Christmas in 2003, I wrote, "I know people are tired of Christmas baking, but DO save this recipe for future use! It's unusual and the cookies are moist and delicious! My children do NOT like fruitcake, but -- they love these!" Just this week, I picked up a small block of fruitcake in the store, just so I could make these cookies BEFORE Christmas! -LuAnn
Yield: About 5 dozen cookies
1/2 pound leftover fruitcake
1/2 cup candied or dried fruit (IF the fruitcake doesn't have much fruit)
1 1/2 cups sugar
3/4 cup margarine or butter
1/2 cup water
1/3 cup molasses
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 cup raisins
1/2 cup walnuts or pecans, coarsely chopped
1 tablespoon butter or margarine
2 cups powdered sugar
1 tablespoon lemon juice
Hot water, if needed to yield desired consistency
Preheat the oven to 375 degrees.
Lightly spray cookie sheets with nonstick cooking spray; set aside.
In a food processor, process the fruitcake (and candied or dried fruits, if using) until it appears uniformly crumbly, but still has distinct pieces of fruit; set aside.
In a large bowl, with an electric beater on medium-high speed, cream the sugar and margarine or butter.
Blend in the the water, molasses and egg.
Using a lower speed, mix in the flour, baking soda, salt, cinnamon and cloves until well combined.
Stir in the raisins and chopped nuts by hand until evenly distributed.
Drop the dough by rounded teaspoonfuls onto the prepared cookie sheets.
Bake for about 10 minutes or until the cookies appear dry on the surface but are still soft to the touch. (For moist cookies, do not overbake)!
Remove cookies to a wire rack to cool completely.
Meanwhile,prepare the glaze by stirring together the Glaze ingredients until smooth.
Drizzle the prepared glaze over the cooled cookies. Allow the glaze to set up before storing the cookies in an airtight container.
Source: LuAnn's version of a Mr. Food recipe for Spice Cookies. Posted by LuAnn Bermeo, author of Amazing Meals I and II.