Friday, January 8, 2010

Fruit Cake Cookies

AJ, G, and i had planned to make these cookies before chirstmas and they were going to make it into my 12 days of christmas cookies. but, things got a little crazy this year (as they usually do around christmas) and the cookies didn't happen. however, AJ is back this week and still had all the ingredients, so we made them yesterday.

now, let me tell you i don't really like fruitcake. i think it has a bad rep but i still have never been a fan of it. these fruitcake cookies are a different story. AJ and i made a couple of tweaks this year and they turned out even better than usual. AJ bought dried cane sugar sweetened fruit instead of the traditional fruit cake candied fruit that has not only corn syrup but high fructose corn syrup in it too. the cookies turned out sweet, but not too sweet and both AJ and i thought you could taste the fruit more.

the cookies are also loaded with pecan and walnuts and sprinkled with brandy to keep them moist. they are so good! if you have recovered from all the holiday baking and are looking for a great cookie to go with your afternoon tea or a nice after dinner treat. since they are filled with dried fruit and nuts, they have lots of goodness in them.

AJ's Fruit Cake Cookies
(makes a lot of cookies)

1/2 lb butter
1/2 lb brown sugar
1 tsp vanilla
2 small or 1 extra large egg
2 1/4 c whole wheat pastry flour
1/2 tsp baking soda
1/2 c brandy
24 oz dried cherries
24 oz dried pineapple
3/4 lb chopped pecans
3/4 lb chopped walnuts
extra brandy for sprinkling

chop all dried fruit and place in large bowl. add 1/2 c brandy to fruit and stir well. let sit at least 2 hours (best if overnight). chop all nuts and add to fruit and brandy mixture (after it has soaked overnight).

preheat oven to 325 degrees.

cream together butter and sugar. add eggs one at a time. add vanilla and blend well to combine. slowly add flour and baking soda until well incorporated. add batter mixture into large bowl with fruit and nuts. stir well with wooden spoon to combine.

drop teaspoon size cookie batter on greased cookie sheets. bake at 325 for 15-18 minutes until just starting to brown. remove from oven and transfer to wire racks. sprinkle with brandy while still hot (brandy will sizzle a bit when it hits to cookies).

let cool completely and store in airtight container. sprinkle with brandy as needed so cookies do not dry out.

1 comment:

  1. My mom used to make these when I was a child. I completely forgot about them, but can practically taste them in my mind's eye (mouth?). Thank you for this recipe! I need to try them.


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