Fruitcake Bar Cookies

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No dropping dough or cookie sheets. Just pat it all into one pan, cook and let it cool and rest overnight, then cut into little bites and enjoy. Because we all have Christmases when we really want the fruitcake cookies, but a little break would be nice, too!
from southernplate.com

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Ingredients

  • 1 Cup Brown sugar, packed (I use dark, or whatever I have on hand)
  • 2 Cups Baking Mix (I prefer Pioneer, but Bisquick will work)
  • 1 Egg
  • 1/2 cup butter or margarine, melted and cooled
  • 1 teaspoon Vanilla
  • 1 teaspoon cinnamon
  • 1 + 1/2 Cups diced candied fruit mix (or diced candied fruit of your choice)
  • 1/2 Cup raisins
  • 1/2 Cup sliced almonds (the almonds add a GREAT texture)
  • 1/2 Cup chopped walnuts or pecans

Preparation

Step 1


Combine first six ingredients in large mixing bowl.
Mix until well blended. Stir in fruit and nuts.
Pat into well greased 8×8 pan and bake at 350 for 30-35 minutes.
Allow to cool completely and then cover. Allow cookies to rest overnight before cutting into bars.
Makes 16-25 cookies, depending on how small you cut them.

Notes
Don't pack your baking mix. Measure it out light and fluffy by spooning it into your measuring cup and leveling it off with a knife so you don't end up with too much.

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