Recipes

Old-fashioned Fruitcake Cookies

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Old-fashioned Fruitcake Cookies

Old-fashioned Fruitcake Cookies

amanda

Equipment

  • - KitchenAid Stand Mixer

  • - Silicone Baking Mat

  • - Digital Scale (Grams)

  • - Parchment Paper Sheets

  • - Stainless Steel Mixing Bowls Set

  • - Bench Scraper

  • - Rolling Pin

  • - Silicone Spatula Set

  • - Digital Kitchen Thermometer

  • - Cooling Rack with Wire Hanging Bars

  • - Airtight Food Storage Containers Set

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)

  • 1 cup chopped Simple Candied Orange Peel

  • 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)

  • Diced or slivered Simple Candied Orange Peel

Instructions

1

Instruction 1

Toss first 6 ingredients in large bowl. Mix in 4 tablespoons each bourbon and Sherry. Cover; soak 2 to 24 hours.
2

Instruction 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

Instruction 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

Instruction 4

Bake cookies, 1 sheet at a time, until light brown, about 23 minutes. Cool.
5

Instruction 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.
6

Instruction 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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