• Prep Time: 30 mins
  • Cooking Time: 10 mins
  • Serves: 6 dozen

Glazed Candied Fruit Cookies

  • Recipe Submitted by on

 Ingredients List

  • 1 cup butter, softened
  • 1 cup confectioners' sugar
  • 1/2 cup sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2-1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 2/3 cup chopped candied pineapple
  • 1/2 cup chopped pecans
  • 1/3 cup red candied cherries, chopped
  • 1/2 cup packed brown sugar
  • 1/4 cup butter, cubed
  • 2/3 cup confectioners' sugar
  • 2 tablespoons 2% milk


In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Stir in pineapple, pecans and cherries. Divide dough in half; shape each into a 9-in.-long roll; wrap each in plastic. Refrigerate 2 hours or until firm.
Preheat oven to 350°. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake 7-9 minutes or until lightly browned. Remove to wire racks to cool completely.
In a small saucepan, combine brown sugar and butter. Bring to a boil over medium heat. Cook and stir 30 seconds. Remove from heat; cool 5 minutes. Beat in confectioners' sugar and milk. Immediately drizzle over cookies. Let stand until set.
To Make Ahead: Dough can be made two days in advance. Wrap in plastic and place in a resealable plastic bag. Store in the refrigerator.
Freeze option: Place wrapped rolls in a resealable plastic freezer bag. To use, unwrap frozen rolls and cut into slices. If necessary, let dough stand a few minutes at room temperature before cutting. Bake and decorate as directed, increasing time by 1-2 minutes.

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