Fruitcake Bar Cookies Recipe #193881
Like mini-fruitcakes. Prep time includes cooling and frosting.
by mikekey
2½ hours | 2 hours prep
SERVES 24 , 2 dozen
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon rum extract or brandy extract
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 eggs
- 8 ounces pitted dates, chopped
- 1/4 cup candied fruit, chopped
- 1/2 cup candied red cherry, quartered
- 3/4 cup pecans, chopped or walnuts
- candied cherry, for garnish (red and green)
- 1 1/2 cups confectioners' sugar
- 2 tablespoons milk (more if necessary)
- Preheat oven to 375°F.
- Grease and flour a 13x9x2-inch pan. (Or spray with nonfat cooking spray).
- In a small bowl, blend flour, salt, soda, cinnamon and nutmeg.
- In a large bowl, beat butter, sugar, and eggs at medium speed until light and fluffy. Mix in rum or brandy extract.
- Stir in flour, dates, candied fruits, 1/2 cup cherries and nuts. Spread in prepared pan and bake 30 minutes until golden. Cool on wire rack, in pan.
- In the meantime, prepare the frosting by mixing together sugar and milk. Stir until smooth; then cover with a damp cloth until ready to use.
- When cake has cooled, frost, suing a spatula.
- Cut into 2 x 1-inch bars and decorate with red and green candied cherries. Store in a covered container, with pieces of wax paper between layers.
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5 stars