Chewy, sweet, and nostalgic...these cookies are fruitcake without the bad reputation.
*this recipe was created for
Imperial Sugar
All of the flavors in these cookies are ones I adore - citrus, spices, brown sugar. Assorted dried fruit and pecans are soaked in liqueur overnight, then added to the dough. It's a marriage made in fruitcake heaven.
The cookies are chewy, with a light spice, and brightened by a kick of orange. The booze, Grand Marnier, is subtle as opposed to traditional fruitcakes that hit you over the head with alcohol. The tops are sprinkled with sugar and sparkle once baked - perfect for the holidays!
Just a note on the dried fruits: I like the combination of dates, dried plums, raisins, cherries, and apricots. Doesn't "dried plums" sound so much better than prunes? You can really use any dried fruit you like, though I'd probably avoid bananas or pineapple.
Go grab the recipe at Imperial Sugar. Add these to your Christmas baking list this year!
