Fruitcake Bar Cookies

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

• Ready In: 2 hrs 30 mins
• Serves: 24
• Yields: 2 dozen

Ingredients

• 1  cup all-purpose flour
• 1⁄4 teaspoon salt
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon ground cinnamon
• 1⁄4 teaspoon ground nutmeg
• 1  teaspoon  rum extract or 1  teaspoon  brandy extract
• 1⁄2 cup unsalted butter, softened
• 3⁄4 cup granulated sugar
• 2  eggs
• 8  ounces pitted dates, chopped
• 1⁄4 cup  candied fruit, chopped
• 1⁄2 cup  candied red cherries, quartered
• 3⁄4 cup pecans or 3⁄4 cup walnuts, chopped
•  candied cherry, for garnish (red and green)
• 1 1⁄2 cups confectioners' sugar
• 2  tablespoons milk (more if necessary)

Directions

1. Preheat oven to 375°F.
2. Grease and flour a 13x9x2-inch pan. (Or spray with nonfat cooking spray).
3. In a small bowl, blend flour, salt, soda, cinnamon and nutmeg.
4. In a large bowl, beat butter, sugar, and eggs at medium speed until light and fluffy. Mix in rum or brandy extract.
5. Stir in flour, dates, candied fruits, 1/2 cup cherries and nuts. 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, suing a spatula.
8. 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.