These Fruitcake Cookies were wildly popular back in my custom baking days, and are a great addition to any holiday cookie platter.
Course Dessert, Snack
Cuisine American, British
Keyword Candied fruit, fruitcake, Glazed fruit, Jack Daniel's, Raisins, The Spirited Baker Book, whiskey, whisky
Prep Time 15minutes
Cook Time 20minutes
Soaking time 2days
Total Time 2days35minutes
Author Marie Porter
2 Baking Sheets
1/2cupJack Daniel's Whiskey
1/2cupdark brown sugar
1 1/2tsp.ground cinnamon
1 1/2lb.candied fruit*
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 15-20 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!