Fruitcake Cookies Chef John's Recipe

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Fruitcake Cookies

"I make these cookies in place of Fruitcakes. They go much faster. These cookies will keep indefinitely in the refrigerator, or store in a closed tin after baking. They are better after several days. Best if made a week or two before Christmas, and hope some are left for Christmas"

Ingredients :

• 1 cup butter
• 2 cups packed light brown sugar
• 4 eggs
• 1 pound golden raisins
• 1 pound raisins
• 1/2 pound red candied cherries
• 1/2 pound red candied pineapple
• 1/2 pound green candied cherries
• 1/2 pound green candied pineapple
• 1 cup bourbon
• 2 tablespoons milk
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 3 1/2 cups all-purpose flour
• 1 pound walnut halves
• 1 pound pecan halves

Instructions :

Prep :	Cook : 72M	Ready in :

• In a medium bowl, dredge candied fruit and raisins in 1 cup flour.
• In a large bowl, cream together brown sugar and butter. Beat in eggs. Gradually beat in bourbon and milk. Mix in remaining flour and spices. Stir in fruit and nuts. Refrigerate overnight.
• Preheat oven to 350 degrees F (175 degrees C). Drop dough by teaspoonfuls, about 2 inches apart, onto ungreased cookie sheets.
• Bake for approximately 15 minutes. Remove from oven, and cool on wire racks.

Notes :

• Reynolds® parchment can be used for easier cleanup/removal from the pan.

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