Fruitcake Cookie Triangles

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Crust

1
(18-oz.) pkg. Pillsbury™ Refrigerated Sugar Cookies

Topping

1
cup coarsely chopped pecans
1
cup (6-oz.) candied red cherries, coarsely chopped
1
cup (6-oz.) candied green cherries, coarsely chopped
6
tablespoons butter
3
tablespoons light corn syrup
1
tablespoon milk
1
teaspoon almond extract

Directions

  1. 1 Heat oven to 350°F. Cut cookie dough into 18 slices; place slices evenly in ungreased 15x10x1-inch baking pan. With floured fingers, press dough evenly to cover pan. Arrange pecans and cherries over dough.
  2. 2 In medium saucepan, combine butter, corn syrup and milk. Bring to a boil over medium heat. Boil 1 minute, stirring occasionally. Remove from heat; stir in almond extract. Drizzle evenly over pecans and cherries.
  3. 3 Bake at 350°F. for 15 to 20 minutes or until golden brown. Cool 30 minutes or until completely cooled. Cut 4 lengthwise and 6 crosswise strips; cut each piece into 2 triangles.

Notes

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