Pecan Candied Jewels

Bake up a batch of cookie jar cookies chock full of fruit and nuts.

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Prep Time 1 hr 10 min
Total Time 1 hr 20 min
Servings 42

Ingredients

Cookies

1/4: cup unsalted butter, softened

1/2: cup packed brown sugar

2: tablespoons granulated sugar

2: eggs

1/4: cup apple juice

1 1/2: cups Gold Medal® all-purpose flour

1 1/4: teaspoons baking soda

1/2: teaspoon ground cloves

1/8: teaspoon ground nutmeg

1/8: teaspoon ground cinnamon

2: cups chopped pecans (8 oz)

1 1/2: cups chopped pitted dates (8 oz)

1/2: cup finely chopped candied cherries (4 oz)

1/2: cup finely chopped candied pineapple (4 oz)

2/3: cup finely chopped dried apricots (4 oz)

Glaze

2: tablespoons water

2: tablespoons packed brown sugar

2: tablespoons orange juice

1: tablespoon corn syrup

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Directions

1 Heat oven to 350°F. Line cookie sheet with cooking parchment paper or silicone baking mat.
2 In large bowl, beat butter, 1/2 cup brown sugar and the granulated sugar with electric mixer on medium-high speed. Add eggs, one at a time, beating after each. On medium-low speed, beat in apple juice, flour, baking soda, cloves, nutmeg and cinnamon. Stir in nuts and fruit until incorporated (mixture will be stiff and sticky).
3 On cookie sheet, drop dough by heaping teaspoonfuls about 2 inches apart.
4 Bake 10 to 12 minutes or until edges are golden brown. Remove from cookie sheet to cooling rack; cool 10 minutes.
5 In 1-quart saucepan, heat all glaze ingredients to boiling; cook and stir until sugar is dissolved. Brush over tops of cookies.

EXPERT TIPS

Expert Tips

Susan Rodgers from Round Rock, Texas created this recipe for a Celebrate the Season Holiday Cookie Contest.

"This is my version of a fruitcake cookie my grandmother made when I was a little girl. She would make them every Christmas. They were so good, that I remember sneaking into the cookie jar to get more when no one was looking. I would try to rearrange the cookies to look like none were missing, but I’m sure this did not fool anyone." Susan Rodgers

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