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

Lora Brody's Rugelach, Christmas Cookies

Lora Brody's Rugelach Christmas Cookies

yield: Makes 4 dozen 2 1/2-inch cookies

These are, without a doubt, the best rugelach I've ever tasted, and, to my mind, there is no point whatsoever in improving on perfection. From my friend Lora's wonderful book Cooking with Memories, this recipe was passed down to her from her mother.

One of the reasons these rugelach are so special is that the dough itself contains a little sugar, making it softer and more cozy and buttery than the usual. Then there is the extra zing of tartness from the apricot preserves and the sweet, sharp sting of lots of plump golden raisins. As I mentioned, perfection! As Lora warns: "Beware, you can't eat just one!"

Ingredients

Dough

• 1 (8-ounce) package cream cheese (8 ounces = 227 grams)
• 1 cup unsalted butter (8 ounces = 227 grams)
• 1/4 cup sugar (1.75 ounces = 50 grams)
• 1 teaspoon pure vanilla extract (4 grams)
• 2 cups (sift into the cup and level off) bleached all-purpose flour (8 ounces = 228 grams)
• 1/4 teaspoon salt* (optional)

Filling

• 1/4 cup + 2 tablespoons granulated sugar (2.5 ounces = 75 grams)
• 1/4 cup (firmly packed) light brown sugar (2 ounces = 54 grams)
• 1/2 teaspoon ground cinnamon

• 3/4 cup golden raisins (3.75 ounces = 108 grams)
• 1 cup coarsely chopped walnuts (3.5 ounces = 100 grams)
• 1/2 cup apricot preserves (well stirred) (4 ounces = 113 grams)

Topping

• 1/4 liquid cup milk (2 ounces = 60 grams)
• 2 tablespoons granulated sugar (0.75 ounces = 25 grams)
• 1 teaspoon ground cinnamon
• *Lora does not use salt in the dough. It is not strictly necessary because the cream cheese contains salt. I like a little extra.

Equipment:

• cookie sheets lined with parchment or foil; rolling pin.

Repartion

Food Processor Method:
Into a food processor with the metal blade, place the cream cheese. Cut the butter into a few pieces and add it with the motor running. Process until smooth and creamy. Add the sugar and vanilla extract and process until incorporated, scraping the sides of the bowl. Add the flour and the optional salt and pulse in just until the dough starts to clump together.

Electric Mixer Method:
Soften the cream cheese and butter. In a mixing bowl, cream the cream cheese and butter until blended. Beat in the sugar and vanilla extract. On low speed, beat in the flour and the optional salt until incorporated.

For Both Methods:
Scrape the dough onto a piece of plastic wrap and press it together to form a ball. Divide the dough into 4 portions and cover each with plastic wrap. Refrigerate for 2 hours or overnight.

Filling:
In a medium bowl, combine the sugars, cinnamon, raisins, and walnuts and stir with a spatula or fork until well mixed.

Remove the dough from the refrigerator and allow it to sit on the counter for about 15 minutes or until it is malleable enough to roll.

Lora Brody's Rugelach, Christmas Cookies