Old-Fashioned Fruitcake Cookies
Serves: 6
Ellsworth Rath
1 January 1970
Based on User reviews:
43
Spice
54
Sweetness
55
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Dried Cherry (halved)1 cup
Pitted Dates (chopped)4 tsps
Bourbon (or more)2 cups
All-Purpose Flour (divided)1 tsp
Baking Powder1 tsp
Salt1 tsp
Ground Cinnamon1 tsp
Nutmeg (freshly grated)1 cup
Sugar2 large
Egg1 cup
Powdered Sugar (packed)Directions:
1
For cookies: Toss first 6 ingredients in large bowl
2
Mix in 4 tablespoons each bourbon and Sherry
3
Cover; soak 2 to 24 hours
4
Position rack in center of oven; preheat to 325°F
5
Arrange about 36 baking cups on each of 3 rimmed baking sheets
6
Stir walnuts, then 1 cup flour into fruit mixture, coating evenly
7
Whisk 1 cup flour, baking powder, salt, and spices in medium bowl
8
Beat sugar and butter in another large bowl until smooth
9
Beat in eggs, 1 at a time
10
Beat in dry ingredients, then remaining 2 tablespoons each bourbon and Sherry
11
Fold in fruit mixture
12
Drop batter by heaping teaspoonfuls into baking cups
13
Bake cookies, 1 sheet at a time, until light brown, about 23 minutes
14
Cool
15
Toss first 6 ingredients in large bowl
16
Mix in 4 tablespoons each bourbon and Sherry
17
Cover; soak 2 to 24 hours
18
Position rack in center of oven; preheat to 325°F
19
Arrange about 36 baking cups on each of 3 rimmed baking sheets
20
Stir walnuts, then 1 cup flour into fruit mixture, coating evenly
21
Whisk 1 cup flour, baking powder, salt, and spices in medium bowl
22
Beat sugar and butter in another large bowl until smooth
23
Beat in eggs, 1 at a time
24
Beat in dry ingredients, then remaining 2 tablespoons each bourbon and Sherry
25
Fold in fruit mixture
26
Drop batter by heaping teaspoonfuls into baking cups
27
Bake cookies, 1 sheet at a time, until light brown, about 23 minutes
28
Cool
29
For glaze and garnish: Mix sugar and 4 teaspoons each bourbon and Sherry in bowl
30
Add more liquor by 1/2 teaspoonfuls in equal amounts to thin if necessary
31
Spoon glaze over cookies; garnish with peel
32
Let stand until glaze sets, at least 2 hours
33
DO AHEAD: Can be made 1 week ahead
34
Store between sheets of waxed paper in airtight container at room temperature
35
Mix sugar and 4 teaspoons each bourbon and Sherry in bowl
36
Add more liquor by 1/2 teaspoonfuls in equal amounts to thin if necessary
37
Spoon glaze over cookies; garnish with peel
38
Let stand until glaze sets, at least 2 hours
39
DO AHEAD: Can be made 1 week ahead
40
Store between sheets of waxed paper in airtight container at room temperature