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Candied Fruit & Bourbon Cookies

Candied Fruit & Bourbon Cookies are like miniature versions of fruitcake with a good bourbon flavor.
Course Dessert
Cuisine American
Keyword fruitcake cookies
Prep Time 15 hours
Cook Time 16 minutes
Total Time 15 hours 16 minutes
Servings 50
Author Anna
Cost 5


  • 1 pound 16 oz chopped candied fruit (cherries, pineapples, oranges, citron mix)
  • 1 1/4 cups golden raisins
  • 2/3 cup Bourbon whiskey
  • 2 cups unbleached all purpose flour (250 grams)
  • 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 (100 grams)
  • 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


  • 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.