The Art of Darkness

Sweet Saturday

November 10th, 2012 by Cobwebs

This is a great way to use up partial packages of dried fruit that you may have sitting around from other baking projects.

Fruitcake Cookies
(Adapted from Bon Appetit)

6 C mixed dried fruit (currants, chopped dates, raisins, diced figs, halved cherries, cranberries, citron, candied orange peel, etc. etc.)
6 T bourbon, divided
6 T sherry, divided
1 C coarsely chopped walnuts
2 C all-purpose flour, divided
1 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
1/4 tsp ground ginger
1/4 tsp ground cloves
1 C sugar
1/2 C (1 stick) unsalted butter, room temperature
2 large eggs

Toss dried fruit in large bowl. Mix in 4 T each bourbon and sherry. Cover; soak at least 2 and up to 24 hours.

Position rack in center of oven; preheat to 325°F. Line baking sheets with parchment paper (cookies are moist and will stick).

Stir walnuts, then 1 C flour into fruit mixture, coating evenly. Whisk remaining 1 C 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 T each bourbon and sherry. Fold in fruit mixture. Drop batter by heaping tablespoons onto baking sheets.

Bake cookies until light brown, turning halfway through baking, about 23 minutes. Cool.

These are great as-is, but for extra decadence they can be glazed:

1 cup (packed) powdered sugar
4 tsp (approx) bourbon
4 tsp (approx) sherry

Stir together sugar and 4 tsp each bourbon and sherry until the mixture is free of lumps. If necessary, thin the glaze further by adding additional liquor in 1/2-tsp increments. Spoon glaze over cookies. Let sit at least 2 hours until glaze is set.

Cookies keep airtight for 1 week.

Posted in Doom It Yourself | 1 Comment »

One Response

  1. xJane Says:

    Personally, I’ve always liked fruitcake. Probably because my mom always soaks it in bourbon.

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