Old-fashioned Fruitcake Cookies, Christmas Cookies

Old-fashioned Fruitcake Cookies, Christmas Cookies



yield: Makes about 9 dozen
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 fruitcakes only they all take you a lot less time. For a fun presentation, the cookies are baked in bonbon-size baking cups.


Ingredients

Cookies:

• 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

Glaze and garnish:

• 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

Repartion

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

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.

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.

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

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.

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.

Old-fashioned Fruitcake Cookies, Christmas Cookies