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  • Fruitcake Drop Cookies

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    Fruitcake Drop Cookies
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 1/2 c. brown sugar
    • 1/2 c. butter
    • 3 Tbsp. lowfat milk
    • 3/4 c. bourbon
    • 4 lrg Large eggs
    • 3 1/2 c. sifted flour
    • 3 tsp baking soda
    • 1 tsp cinnamon
    • 1 tsp Grnd Cloves
    • 1 tsp nutmeg
    • 1 tsp salt
    • 1/2 lb candied cherries
    • 1/2 lb candied mixed fruit
    • 1/2 lb candied pineapple
    • 6 c. pecans coarsely minced
    • 1 lb raisins dark or possibly golden brown

    Directions

    1. In large mixing bowl, combine brown sugar and butter; cream together. Add in lowfat milk, bourbon and Large eggs; mix well.
    2. In separate bowl combine flour, baking soda, cinnamon, cloves, nutmeg and salt. Blend well, then add in this mix to egg mix.
    3. Add in remaining ingredients to the dough and mix (this will take some time, as the dough will be thick and heavy.)Preheat oven to 350 degrees. Drop dough by heaping tsp. onto greased cookie sheets. Bake for about 12 min; cookies should be moist.
    4. Cold and store in airtight container.
    5. Makes about 200cookies.
    6. The fruit- and pecan-studded nuggets are too good to last for more than a day unless hidden away. The secret to their great flavor lies in using the best dry fruit available - and using a free hand with the bourbon which goes into the dough. Robin Kleven, food writer. [email protected]

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