Candied Fruit & Bourbon Cookies
Candied Fruit & Bourbon Cookies are like miniature versions of fruitcake with a good bourbon flavor.
Prep Time
15 hrs
Cook Time
16 mins
Total Time
15 hrs 16 mins
Ingredients
- 1 pound 16 oz chopped candied fruit (cherries, pineapples, oranges, citron mix)
- 1 1/4 cups 6 oz golden raisins
- 2/3 cup Bourbon whiskey
- 2 cups unbleached all purpose flour 9 oz
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/3 cup packed dark brown sugar
- 1/3 cup granulated sugar
- 7 tablespoons melted unsalted butter cooled
- 2 large eggs lightly beaten in a separate bowl
- 3/4 teaspoon baking soda dissolved in 2 teaspoons water
- 2 1/2 cups chopped walnuts & pecans or use all pecans or all walnuts
Instructions
- Mix the candied fruit and raisins in a bowl, then pour in the Bourbon and stir to coat fruit. Cover and let sit overnight at room temperature.
- Preheat oven to 325 degrees F. Line a couple of baking sheets with parchment or grease well.
- Mix the flour, salt, cinnamon, cloves and both sugars in a large mixing bowl.
- Add the beaten eggs, cooled melted butter, and baking soda/water mixture to flour mixture and stir until ingredients are mixed. Add the soaked fruit and nuts and stir until blended.
- Scoop batter up by generously heaping teaspoonfuls and place a couple of inches apart on baking sheets – the cookies puff up, but they don’t spread too much. Bake for 15-18 minutes. Remove from cookie sheets and let cool. Store covered and let the Bourbon flavor mellow.
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