Old-fashioned Fruitcake Cookies

Old-fashioned Fruitcake Cookies
Old-fashioned Fruitcake Cookies
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’ll take you a lot less time. For a fun presentation, the cookies are baked in bonbon-size baking cups.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes about 9 dozen
Cookies Mixer Dessert Bake Christmas Dried Fruit Christmas Eve Bon Appétit
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 2 large eggs
  • 1 cup coarsely chopped walnuts
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • Carbohydrate 11 g(4%)
  • Cholesterol 6 mg(2%)
  • Fat 2 g(3%)
  • Fiber 1 g(2%)
  • Protein 1 g(1%)
  • Saturated Fat 1 g(3%)
  • Sodium 16 mg(1%)
  • Calories 63

PreparationFor 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.

PreparationFor 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.

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