Fruit Cake Cookies

 

Ingredients

• 3/4

  cup golden raisins
• 1/2

  cup chopped dates
• 1/2

  cup brandy
• 1

  box Betty Crocker™ Super Moist™ yellow cake mix
• 1/2

  cup packed brown sugar
• 1

  tablespoon grated orange zest
• 1

  teaspoon ground cinnamon
• 1/2

  teaspoon ground ginger
• 1/2

  teaspoon ground nutmeg
• 1/2

  cup butter, melted
• 1

  egg
• 2

  tablespoons water
• 3/4

  cup coarsely chopped maraschino cherries, drained, patted dry
• 1/2

  cup coarsely chopped toasted slivered almonds
• 1/2

  cup chopped candied green cherries, if desired
• 
  

Steps

1 Heat oven to 350°F.

2 In 1-quart saucepan, heat raisins, dates and brandy to simmering over medium heat. Remove from heat; let stand 15 minutes. Drain; set aside. Discard liquid.

3 Meanwhile, in large bowl, stir together cake mix, brown sugar, orange zest, cinnamon, ginger and nutmeg. In small bowl, stir melted butter, egg and water until blended. Add butter mixture to cake mix-brown sugar mixture; beat with spoon until well blended. Add drained fruit, maraschino cherries, nuts and candied cherries.

4  Drop dough by rounded tablespoonfuls 2 inches apart on ungreased cookie sheets.

5 Bake 11 to 13 minutes or until edges are set. Cool on cookie sheet 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.