Fruitcake Cookies
Yield: 2 dozen
Note: These cookies are done over 3 days

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Ingredients

3/4 cup chopped pecans
3/4 cup raisins
1/2 cup chopped pitted prunes
1/3 cup chopped dried apples
1/4 cup chopped dried cranberries
2 tbsp Triple Sec
1/2 cup butter, softened
1/2 cup packed brown sugar
1/4 tsp nutmeg
1/2 large egg, room temperature
1 & 1/3 cups flour

Directions

1. Place the nuts and dried fruits in a bowl. Drizzle with Triple Sec and toss to combine. Let stand, covered overnight.

2. In a large bowl, cream the butter, sugar and nutmeg until light and fluffy. Beat in the 1/2 egg. Gradually beat in the flour. Add the fruit mixture.

3. Roll the dough into a long log. Wrap in parchment/plastic wrap and refrigerate overnight.

4. Preheat oven to 350 F. Cut dough log into 1/2 inch slices. Place on parchment lined baking sheet and bake for 13 minutes. Flip and bake another 7 minutes. Cool on wire racks.

Note: Keep an eye on your cookies. The bake time will vary depending on the thickness of the cookie.