Fruitcake Cookies

You can swap molasses for the honey in this recipe; it's rich in calcium, iron, and potassium. The cookies will be darker and have a more intense flavor.

Serves: Makes 24 cookies

Prep Time: 30 minutes

Cook Time: 25 minutes

Nutrition Score per serving:

(1 cookie) - 79 calories, 1 g fat (11% of calories), <1 g saturated fat, 18 g carbs, 1 g protein, 1 g fi ber, 14 mg calcium, 1 mg iron, 11 mg sodium

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Ingredients

½ cup golden raisins
½ cup pitted dried dates, chopped
½ cup dried figs, chopped
½ cup dried apricots, chopped
3 tablespoons apple juice
¾ cup all-purpose flour
½ teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon allspice
1/8 teaspoon baking soda
1/8 teaspoon baking powder
¼ cup honey
1 tablespoon plus 1 teaspoon vegetable oil
3 tablespoons packed dark brown sugar
½ large egg, beaten (about 2 tablespoons)
1/3 cup powdered sugar
2 teaspoons lemon juice

Directions

In a large bowl, combine dried fruit and apple juice. Cover and let stand at room temperature overnight or until liquid is absorbed.

Preheat oven to 350°. Line a large baking sheet with parchment paper. In a bowl, combine flour, spices, baking soda, and baking powder; set aside. In another bowl, beat honey, oil, and brown sugar. Mix in egg. Add flour mixture and dried fruit and blend just until flour is no longer visible. The mixture will be thick and sticky.

Drop 12 spoonfuls of dough onto prepared baking sheet, spacing them 1 inch apart. Bake 12 to 15 minutes or until cookies are just firm in the center. Remove from oven and cool. Repeat with remaining dough.

In a small bowl, combine powdered sugar and lemon juice and stir until smooth. Using a teaspoon, drizzle icing over cookies in a zigzag pattern. Allow icing to dry for about 10 minutes. Store in a single layer in an airtight container for up to a week.