Gingerbread Fruitcake Cookies
Here’s a recipe that combines two holiday classics—gingerbread and fruitcake—into one yummy favorite. I spread on a simple glaze made from confectioners' sugar and orange juice. —Jamie Jones, Madison, Georgia
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
Reviews
I made these without the nuts or the fruitcake, but added an extra 1/2 cup of raisins. They were absolutely delicious. You should not miss out on these cookie simply because you don't like fruitcake!
I made these for my mother-in-law who loves fruitcake. According to her they were great and wanted me to make her more. You must love fruitcake to like these because everyone in my house, including me thought they were terrible.