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Fruitcake cookies

Fruitcakes have fallen into disfavor and ill-repute these days, but I decided to re-imagine the fruitcake as a cookie. As it turned out, I wasn't the first to have this idea — I found dozens of "fruitcake cookie" recipes, most of which didn't come close to what I had in mind. So, with several in front of me, I set out to create my own.

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Start with dried fruits and nuts — lots of it.

And we're talking real fruit, not the rubberized stuff sold in plastic containers at Yuletide.

  • 6 cups assorted dried fruits, coarsely chopped
  • 6 oz pecan pieces
  • 1/2 cup (or more) of Maker's Mark or other (inferior) bourbon
  • 2 Tbsp honey
  • Pinch of salt
  • Zest of a lemon and 1 Tbsp of lemon juice

Choose whatever dried fruits are available and to your liking: dates, figs, cherries, raisins, mango, papaya, cranberries, etc. Chop them roughly and put in a medium bowl.

Add the other ingredients and mix well. Cover and let stand at room temperature overnight.

Add a bit more bourbon after a few hours if the mixture isn't moist enough — you should see a little seep out from under the fruit and nuts when you tip the bowl.

  • 2 sticks butter
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmet
  • 1/4 tsp cloves
  • 1/4 tsp allspice
  • 1/3 cup brown sugar
  • …
  • 2 eggs
  • 2 2/3 cup flour
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1-2 Tbsp milk

Using the paddle attachment of an electric mixer, cream the butter, sugar, and spices together.

Add the eggs and incorporate on low speed.

With the mixer on low, add the dry ingredients and mix until combined.

Add the fruit and nuts, including the liquids in the bottom of the bowl.

Drop onto non-stick baking sheet — an ice cream scoop makes nice big, uniform cookies.

Bake 20 min at 350°F. Stick a toothpick in if uncertain if they are done; it should come out clean.

Servings: 3 doz cookies

Credits: Ina Garten's dried fruit cookies are closest to this recipe. (FoodNetwork.com)