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Pecan fruitcake cookies




Source of Recipe


First published in Chatelaine's 12/2002 issue


List of Ingredients




3/4 cup (175 mL) all-purpose flour
1/2 cup (125 mL) packed brown sugar
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) each ground ginger, cinnamon and nutmeg
1/4 tsp (1 mL) ground allspice (optional)
1/4 tsp (1 mL) each baking soda and baking powder
1/4 cup (50 mL) butter, at room temperature
1 tbsp (15 mL) dark rum or 1/4 tsp (1 mL) almond extract
1 egg
1/2 cup (125 mL) mixture coarsely chopped red and green glacé cherries
1/4 cup (50 mL) coarsely chopped glacé pineapple (optional)
1/2 cup (125 mL) pecan pieces or coarsely chopped pecans
1/3 cup (75 mL) chocolate chips



Recipe



. Preheat oven to 350F (180C). In a large bowl, stir flour with sugar, salt, ginger, cinnamon, nutmeg, allspice, if using, baking soda and baking powder. Using an electric mixer set on low speed, beat in butter. Mixture will be very crumbly and dry. Beat in rum and egg until blended and dough is moist. Using a wooden spoon, stir in cherries, pineapple, if using, pecans and chocolate chips.

2. Drop heaping teaspoonfuls (7 mL) of dough onto an ungreased baking sheet 2 inches (5 cm) apart. Bake in centre of 350F (180C) oven until cookies are golden, about 9 minutes. Rotate baking sheets if baking more than one at a time. Remove from oven. Let stand 2 minutes on baking sheet, then transfer to a rack to cool completely. Wrap or seal in a plastic bag and refrigerate up to 1 week or freeze up to 2 months. Bring to room temperature before serving.