I’ll admit it, I think fruitcake is just plain disgusting, but fruitcake cookies are a whole different ballgame. These cookies have “just enough cake” to hold all the ingredients together. Be prepared.. mixing these cookies takes a strong arm because of the thickness of your “dough” but they are well worth the effort. This is also a “pricey” recipe to run out and gather ingredients for, so I usually start buying the ingredients as fall approaches and stores start stocking holiday baking supplies. I highly recommend trying this recipe if you have the time, or the desire. You can always give tins of fresh baked cookies as gifts to your friends and they are ideal hostess presents for any Christmas parties you attend.
- 1 cup melted butter
- 1 cup firmly packed dark brown sugar
- 3 eggs
- 3 cups all purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 cup milk
- 1/2 cup strong bourbon (I use 101 proof Wild Turkey)
- 6 slices candied pineapple, chopped
- 1 cup candied red cherries, chopped
- 1 cup candied green cherries, chopped
- 2 cups chopped dates
- 1-15oz package of golden raisins
- 7 cups chopped pecans
Combine the butter and sugar, mixing well. Add the eggs and beat well. Combine all dry ingredients; add the butter/sugar mixture to the dry ingredients, alternating with the milk and mixing well after each addition. Stir in the bourbon, fruit and the nuts and mix well to incorporate. Drop heaping teaspoons onto a greased cookie sheet and bake at 300F for 18 minutes or until golden brown. Cool on a wire rack. Makes approximately 5 dozen cookies.