|I’ve been a bit conflicted over posting this recipe, much like I was for posting the Pecan Pie Cookies recipe.
Once again, this is a recipe that I’ve had – and used – for years. Today, I have NO idea where it came from, either from when I got it, or originally. I’m guessing I got this from a fellow caker (with permission to use it for my business!)… but who? Did they create it? Did they get it from someone else? I have no idea.
I don’t like how food celebrities tend to just comb the web, looking for recipes to swipe and claim as their own, so I feel a bit icky when considering doing (somewhat) the same. Does honesty about it mitigate the “gross” factor at all?
Thing is, these cookies were SUPER popular, back when I was selling holiday cookie trays. While fruit cake has a bd reputation on its own, these were loved by so many people – including those that hated fruitcake with a passion! It’s been a popular request for a blog entry ever since!
Again, hope I’m not losing any baker’s cred by posting this, but I know it’ll make a bunch of people happy. Especially Davonna. (Hi Nani!)
Fruit Cake Cookies
1 lb raisins
~ 1/2 cup Jack Daniels
1/2 cup butter, room temperature
1/2 cup dark brown sugar
1 1/2 cups flour
1/2 tsp. baking soda
1 1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1 1/2 lb. candied fruit*
1 lb. pecans, chopped
A day or two before baking the cookies, place raisins in a container, cover with Jack Daniels, and cover.
Preheat oven to 325F. Line baking sheets with parchment paper, or coat well with baking spray.
Cream butter and sugar until light and fluffy. Add eggs, continue beating until eggs are fully incorporated and mixture is once again smooth and fluffy.
In a separate bowl, combine flour, baking soda, and spices. Add most of it (reserve about ½ cup) to the butter & sugar mixture, beat gently until well combined.
Add candied fruit to the remaining flour mixture, toss well to coat the pieces (to separate them a bit). Add candied fruit, pecans, and soaked raisins to the cookie batter.
Use a tablespoon, cookie scoop, or small ice cream scoop to drop rounded spoonfuls of the batter onto prepared baking sheets. Bake for 15-10 minutes, until golden brown. Allow to cool on sheets for 5 minutes or so, before gently transferring to baking racks to finish cooling.
Once cookies are cool, keep them stored in airtight containers. Much like actual fruitcake, these tend to get even better with age!
*Prepared mix, or just 1 ½ lbs total of whatever types of candied fruits that you like!
|Interested in boozy culinary experiments? You’ll LOVE my first cookbook, The Spirited Baker!
Combining liqueurs with more traditional baking ingredients can yield spectacular results.Try Mango Mojito Upside Down Cake, Candy Apple Flan, Jalapeno Beer Peanut Brittle, Lynchburg Lemonade Cupcakes, Pina Colada Rum Cake, Strawberry Daiquiri Chiffon Pie, and so much more.
To further add to your creative possibilities, the first chapter teaches how to infuse spirits to make both basic and cream liqueurs, as well as home made flavor extracts! This book contains over 160 easy to make recipes, with variation suggestions to help create hundreds more! Order your hard copy here, or digital edition here.