Loading...If an entire fruitcake is beyond your reach this year, this is a great substitute — a tasty bite of fruitcake in a cookie.
Difficulty:
Servings: 4 1/2 dozen
Cook Time: 25 minIngredients
1/2 cup packed brown sugar
1/4 cup butter or margarine
2 eggs, well beaten
1 1/2 cups sifted flour
1 1/2 teaspoon soda
1 teaspoon cinnamon
1/4 teaspoon each: nutmeg, cloves
1/2 cup orange liqueur, bourbon, or orange juice
1 1/2 pounds mixed medium chopped dried fruit*
1 pound pecan or walnut pieces
1 pound dried cherries or cranberries, halved or quartered
* Use a combination of two or three fruits you enjoy, such as apricots, prunes, light raisins, dates, mango, papaya, pineapple, cherries, or cranberries.
Directions
Cream sugar and butter until light and fluffy; add eggs.
Sift flour with soda and spices.
Add to creamed mixture alternately with liqueur.
Mix batter with mixed fruits and nuts.
Drop by teaspoonfuls onto greased, or parchment lines, cookie sheets.
Back at 325 degrees F for 25 minutes or until browned. Cool on racks. Store in airtight containers.
If desired, baste occasionally with liqueur, bourbon, or orange juice.
Categories: Cookies & Bars
Submitted by: bonita on November 12, 2010
Pete says:
Are these soft? Am missing my MIL’s recipe for something which sounds a lot like these.
Thanks!
On December 14, 2013 at 6:17 pm
bonita says:
I’d characterize them as soft, and depending on the fruit used, chewy. Of course…a batch cooked ’til past golden brown on bottom is crusty. But my bet is you’re a better baker than that!
On December 15, 2013 at 2:03 pm