If an entire fruitcake is beyond your reach this year, this is a great substitute — a tasty bite of fruitcake in a cookie.
Servings: 4 1/2 dozenCook Time: 25 min
1/2 cup packed brown sugar
1/4 cup butter or margarine
2 eggs, well beaten
1 1/2 cups sifted flour
1 1/2 teaspoon soda
1 teaspoon cinnamon
1/4 teaspoon each: nutmeg, cloves
1/2 cup orange liqueur, bourbon, or orange juice
1 1/2 pounds mixed medium chopped dried fruit*
1 pound pecan or walnut pieces
1 pound dried cherries or cranberries, halved or quartered
* Use a combination of two or three fruits you enjoy, such as apricots, prunes, light raisins, dates, mango, papaya, pineapple, cherries, or cranberries.
Cream sugar and butter until light and fluffy; add eggs.
Sift flour with soda and spices.
Add to creamed mixture alternately with liqueur.
Mix batter with mixed fruits and nuts.
Drop by teaspoonfuls onto greased, or parchment lines, cookie sheets.
Back at 325 degrees F for 25 minutes or until browned. Cool on racks. Store in airtight containers.
If desired, baste occasionally with liqueur, bourbon, or orange juice.
Categories: Cookies & Bars
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