Old-fashioned Fruitcake Cookies
Traditional fruit-filled cookies packed with dried cherries, currants, dates, raisins, and candied orange peel, soaked in bourbon and sherry. These festive cookies are glazed and garnished with candied orange peel for a classic holiday treat.
Ingredients
- •1 cup halved dried cherries
- •1 cup dried currants
- •1 cup chopped pitted dates
- •1 cup golden raisins
- •1 cup brown raisins
- •1 cup chopped Simple Candied Orange Peel
- •6 tablespoons bourbon
- •6 tablespoons dry Sherry
- •108 pieces paper or foil bonbon-size baking cups
- •1 cup coarsely chopped walnuts
- •2 cups all purpose flour
- •1 teaspoon baking powder
- •½ teaspoon salt
- •½ teaspoon ground cinnamon
- •½ teaspoon freshly grated nutmeg
- •1 cup sugar
- •½ cup unsalted butter
- •2 whole large eggs
- •1 cup powdered sugar
- •4 teaspoons bourbon
- •4 teaspoons dry Sherry
- •¼ cup Simple Candied Orange Peel
Cooking Instructions
- 1.
Toss first 6 ingredients in large bowl. Mix in 4 tablespoons each bourbon and Sherry. Cover; soak 2 to 24 hours.
120 min
- 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.
15 min
- 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.
20 min
- 4.
Bake cookies, 1 sheet at a time, until light brown, about 23 minutes. Cool.
23 min
- 5.
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.
5 min
- 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.
120 min
