Fruitcake Cookies

Clyde loves fruitcake.  My parents had a neighbor, Eloie Martin, that made these cookies.  He loved them.  I had misplaced the recipe and just found it.  Here it is for anyone that might like it.  It is  my Christmas Offering for today.

Fruitcake Cookies
1 cup sugar
1/2 cup butter, softened
1 teaspoon cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ginger
1/2 teaspoon salt
1/2 teaspoon baking soda
Zest of one orange
1 egg
1/4 cup orange juice
1 teaspoon vanilla
1 1/4 Tablespoons water
1 3/4 cups flour
3/4 cup dried currants
3/4 cup chopped dates
3/4 cup candied cherries
3/4 cup golden raisins or regular
3/4 cup chopped candied pineapple
3/4 cup chopped toasted pecans
Red and green colored sugar, mixed together
Directions:
Preheat oven to 350 degrees.  Line 2 cookie sheets with parchment paper.  In a large bowl combine the sugar, butter, cinnamon, allspice, ginger, salt and baking soda.  Beat with a mixer until fluffy.

Add the orange zest and egg to the sugar mixture.  Beat to combine.  Add the orange juice, water and half of the flour.  Mix until combined.  Add the remaining flour and mix thoroughly blended.

Stir in the currants, dates, cherries, raisins, pineapple and pecans.  Drop the dough by the Tablespoon onto the prepared baking sheets.  Sprinkle with colored sugar.  If you have dough leftover after filling 2 cookie sheets, cover the bowl with a damp towel until the first batch of cookies are done.

Bake cookie at 350 degrees for 12-15 minutes.  Cool cookies sheets on a cooling rack for 5 minutes then transfer to another cooling rack to completely cool.  If desired frost with a brown butter frosting.