Candied Fruit & Bourbon Cookies
Candied Fruit & Bourbon Cookies are like miniature versions of fruitcake with a good bourbon flavor.
Servings 50
Cost 5
Ingredients
- 1 pound 16 oz chopped candied fruit (cherries, pineapples, oranges, citron mix)
- 1 ¼ cups golden raisins
- ⅔ cup Bourbon whiskey
- 2 cups unbleached all purpose flour (250 grams)
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon ground cloves
- ⅓ cup packed dark brown sugar
- ⅓ cup granulated sugar
- 7 tablespoons melted unsalted butter, cooled (100 grams)
- 2 large eggs lightly beaten in a separate bowl
- ¾ teaspoon baking soda dissolved in 2 teaspoons water
- 2 ½ 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.
