These are quite Christmasy-looking!

Fruitcake Cookie Triangles

Crust:
1 (20 oz.) pkg. refrigerated sugar cookie roll(like Pillsbury brand)
Topping:
1 cup coarsely chopped pecans
1 cup (6oz.) red candied cherries, coarsely chopped*
1 cup (6-oz.) green candied cherries, coarsely chopped*
6 Tablespoons butter or margarine
3 Tablespoons light corn syrup
1 Tablespoon milk
1 teaspoon rum extract**

*2 cups mixed fruitcake mix, (candied fruit) may be substituted for cherries
**1 teaspoon almond extract may be substitiued for rum extract

Heat oven to 350 degrees F. Cut cookie dough into 18 slices;place evenly in ungreased 15x10x1 inch cookie sheet with sides. With floured fingers, press dough evenly to cover pan. (I usually just press dough into pan without bothering to cut it into slices) Arrange pecans & cherries over dough. In medium saucepan, combine butter, corn syrup & milk. Bring to a boil over medium heat. Boil 1 minute, stirring occasionally. Remove from heat;stir in rum extract. Drizzle evenly over pecans & cherries. Bake at 350 degrees F. for 15-20 minutes or until golden brown. Cool completely. Make 4 evenly spaced lengthwise & 6 evenly spaced crosswise cuts thru pan of cookies;then cut each piece into 2 triangles. Makes 4 dozen cookies.