Ingredients

• 1/2 cup orange juice
• 1/4 cup chopped dried apricots
• 1/4 cup dried cranberries
• 1/4 cup golden raisins
• 1/4 cup chopped pecans
• 2 tablespoons chopped candied cherries
• 1 cup refrigerated Holiday Cookie Dough ( see recipe below)

 

• ICING:
• 3/4 cup confectioners’ sugar
• 1/8 teaspoon rum extract
• 3 to 4 teaspoons orange juice
• 12 red candied cherries, halved

 

Directions

• In a small saucepan, combine the orange juice, apricots, cranberries and raisins. Bring to a boil. Reduce heat; simmer, uncovered, for 4-6 minutes or until liquid is absorbed. Cool to room temperature; stir in the pecans, cherries and nutmeg.
• Let cookie dough stand at room temperature for 5-10 minutes to soften. In a large bowl, combine dough and fruit mixture.
• Drop by heaping teaspoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 350° for 12-14 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks to cool completely.
• For icing, combine the confectioners’ sugar, extract and enough orange juice to achieve desired consistency. Spread over cookies. Top each with a candied cherry piece. Yield: about 1-1/2 dozen.

 

Holiday Cookie Dough

Ingredients
1. 2 cups butter, softened
2. 1 cup sugar
3. 1/4 cup sweetened condensed milk
4. 1 teaspoon vanilla extract
5. 4 cups all-purpose flour
6. 1/8 teaspoon salt

 

Directions

1. In a large bowl, cream butter and sugar until light and fluffy. Beat in milk and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well.
2. Divide dough into five 1-cup portions; shape each into a 10-in.-long roll. Wrap individually in plastic wrap. Refrigerate for 1 hour or until easy to handle, or freeze for up to 3 months. Yield:5 portions (1 cup each).
3. To use refrigerated cookie dough: Cut roll into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Decorate with sprinkles, jimmies or colored sugar if desired. Bake at 350° for 7-9 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks.
4. Or, bake according to individual directions for Jolly Santas, Lemon Rope Trees, Magic Stars, Reindeer Bites and Strawberry Tea Cookies (recipes also in Recipe Finder).
5. To use frozen cookie dough: Thaw in the refrigerator overnight. Bake according to recipe directions. Yield: 200 slice-and-bake cookies.