Fruitcake Bar Cookies

Fruitcake Bar Cookies

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Mikekey *


Like mini-fruitcakes. Prep time includes cooling and frosting.


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2 Hr
30 Min


  • 1 c
    all purpose flour
  • 1/4 tsp
  • 1/2 tsp
    baking soda
  • 1/2 tsp
    ground cinnamon
  • 1/4 tsp
    ground nutmeg
  • 1 tsp
    rum extract (or brandy extract)
  • 1/2 c
    unsalted butter
  • 3/4 c
    granulated sugar
  • 2 large
  • 8 oz
    pitted dates, chopped
  • 1/4 c
    candied citron, chopped
  • 1/2 c
    candied red cherries, chopped
  • 3/4 c
    chopped pecans
  • ·
    candied cherries, for garnish (red and green)
  • 1 1/2 c
    confectioners' sugar
  • 2 Tbsp
    milk (more if needed)

How to Make Fruitcake Bar Cookies


  1. Preheat oven to 375°F. Grease and flour a 13x9x2-inch pan. (Or spray with nonfat cooking spray).
  2. In a small bowl, blend flour, salt, soda, cinnamon and nutmeg.
  3. In a large bowl, beat butter, sugar, and eggs at medium speed until light and fluffy. Mix in rum or brandy extract.
  4. Stir in flour mixture, dates, candied fruits, 1/2 cup cherries and nuts.
  5. Spread in prepared pan and bake 30 minutes until golden. Cool on wire rack, in pan.
  6. In the meantime, prepare the frosting by mixing together sugar and milk. Stir until smooth; then cover with a damp cloth until ready to use.
  7. When cake has cooled, frost, using a spatula. Cut into 2 x 1-inch bars and decorate with red and green candied cherries. Store in a covered container, with pieces of wax paper between layers.

Printable Recipe Card

About Fruitcake Bar Cookies

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American

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