Two of my favorite things, fruitcake and gingerbread, meet in a truly great cookie. You’d never know that this recipe starts with a mix. It bursts with fruit, nuts and gingerbread flavor, topped with a delightful orange glaze.
—JAMIE JONES MADISON, GA
PREP: 20 MIN. • BAKE: 10 MIN./BATCH + COOLING • MAKES: 3 DOZEN
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
1. Preheat oven to 350°. In a large bowl, combine the cookie mix, melted butter and water to form a soft dough. Stir in the candied fruit, pecans and raisins. Drop dough by tablespoonfuls 2 in. apart onto ungreased baking sheets.
2. Bake 8-10 minutes or until set. Cool on pans 1 minute. Remove the cookies from the pans to wire racks to cool completely.
3. In a small bowl, combine the confectioners’ sugar and enough orange juice to reach desired consistency. Spread or drizzle over cookies. Let stand until set.
TO MAKE AHEAD Dough can be made 2 days in advance. Iced cookies can be stored in covered containers at room temperature 1 week or in the freezer up to 1 month.