Old-fashioned Fruitcake Cookies |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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Every year, I make homemade fruitcakes for friends and family. I bake the dense pound cakes studded with dried fruits months in advance, then wrap them in muslin. These cookies are similar to my fruitcakesonly theyll take you a lot less time. For a fun presentation, the cookies are baked in bonbon-size baking cups. Ingredients:
1 cup halved dried cherries |
1 cup dried currants (about 5 ounces) |
1 cup chopped pitted dates |
1 cup golden raisins (about 5 ounces) |
1 cup brown raisins (about 5 ounces) |
6 tablespoons bourbon, divided |
6 tablespoons dry sherry (preferably imported), divided |
9 to 10 dozen paper or foil bonbon-size (1-inch-diameter) baking cups |
1 cup coarsely chopped walnuts |
2 cups all purpose flour, divided |
1 teaspoon baking powder |
1/2 teaspoon salt |
1/2 teaspoon ground cinnamon |
1/2 teaspoon freshly grated nutmeg |
1 cup sugar |
1/2 cup (1 stick) unsalted butter, room temperature |
2 large eggs |
1 cup (packed) powdered sugar |
4 teaspoons (or more) bourbon |
4 teaspoons (or more) dry sherry (preferably imported) |
Directions:
1. For cookies: Toss first 6 ingredients in large bowl. Mix in 4 tablespoons each bourbon and Sherry. Cover; soak 2 to 24 hours.
2. Position rack in center of oven; preheat to 325°F. Arrange about 36 baking cups on each of 3 rimmed baking sheets. Stir walnuts, then 1 cup flour into fruit mixture, coating evenly. Whisk 1 cup flour, baking powder, salt, and spices in medium bowl.
3. Beat sugar and butter in another large bowl until smooth. Beat in eggs, 1 at a time. Beat in dry ingredients, then remaining 2 tablespoons each bourbon and Sherry. Fold in fruit mixture. Drop batter by heaping teaspoonfuls into baking cups.
4. Bake cookies, 1 sheet at a time, until light brown, about 23 minutes. Cool.
5. For glaze and garnish: Mix sugar and 4 teaspoons each bourbon and Sherry in bowl. Add more liquor by 1/2 teaspoonfuls in equal amounts to thin if necessary.
6. Spoon glaze over cookies; garnish with peel. Let stand until glaze sets, at least 2 hours. DO AHEAD: Can be made 1 week ahead. Store between sheets of waxed paper in airtight container at room temperature.
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