These Fruitcake Cookies are laced with Jack Daniel's, and were wildly popular back in my custom baking days. They are a great addition to any holiday cookie platter!
Prep Time15 minutesmins
Cook Time20 minutesmins
Soaking time2 daysd
Total Time2 daysd35 minutesmins
Course: Dessert, Snack
Cuisine: American, British
Servings: 48Cookies
Calories: 187kcal
Author: Marie Porter
Equipment
2 Baking Sheets
Parchment Paper
Ingredients
1lbGolden raisins
½cupJack Daniel's Whiskey
½cupUnsalted butterroom temperature
½cupDark brown sugar
3Large eggs
1 ½cupsAll purpose flour
½tsp.Baking soda
1 ½tsp.Ground cinnamon
½tsp.Ground cloves
½tsp.Ground nutmeg
¼teaspoonSalt
1 ½lb.Candied fruit*
1lb.Chopped pecans
Instructions
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, spices, and salt. 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!
Video
Notes
*Prepared mix, or just 1 ½ lbs total of whatever types of candied fruits that you like!