Fruitcake Cookies

Cooking Recipes Catalogue

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 s

INGREDIENTS (for 7 servings):


  • 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.