Fruitcake Cookies Good Recipes

Friday, July 8, 2011

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Fruitcake Cookies

"I make these cookies in place of Fruitcakes. They cross lots faster. These cookies will preserve indefinitely within the refrigerator, or keep in a closed tin after baking. They are better after several days. Best if made a week or two earlier than Christmas, and wish a few are left for Christmas"

Ingredients :

1 cup butter
2 cups packed light brown sugar
4 eggs
1 pound golden raisins
1 pound raisins
half of pound pink candied cherries
half pound crimson candied pineapple
half pound inexperienced candied cherries
1/2 pound inexperienced candied pineapple
1 cup bourbon
2 tablespoons milk
1 teaspoon ground cinnamon
1 teaspoon floor nutmeg
three 1/2 cups all-motive flour
1 pound walnut halves
1 pound pecan halves

Instructions :

Prep :	Cook : 72M	Ready in :

In a medium bowl, dredge candied fruit and raisins in 1 cup flour.
In a massive bowl, cream collectively brown sugar and butter. Beat in eggs. Gradually beat in bourbon and milk. Mix in ultimate flour and spices. Stir in fruit and nuts. Refrigerate overnight.
Preheat oven to 350 levels F (one hundred seventy five ranges C). Drop dough by means of teaspoonfuls, about 2 inches apart, onto ungreased cookie sheets.
Bake for about 15 minutes. Remove from oven, and funky on cord racks.

Notes :

Reynolds® parchment may be used for less complicated cleanup/removal from the pan.

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