Every year, I make homemade fruitcakes for friends and family. I bake the dense pound cakes studded with dried fruits months in advance, then wrap them in muslin. These cookies are similar to my fruitcakesonly theyll take you a lot less time. For a fun presentation, the cookies are baked in bonbon-size baking cups.
Recipe information
Yield
Makes about 9 dozen
Ingredients
Cookies:
Glaze and garnish:
Preparation
For cookies:
Step 1
Toss first 6 ingredients in large bowl. Mix in 4 tablespoons each bourbon and Sherry. Cover; soak 2 to 24 hours.
Step 2
Position rack in center of oven; preheat to 325°F. Arrange about 36 baking cups on each of 3 rimmed baking sheets. Stir walnuts, then 1 cup flour into fruit mixture, coating evenly. Whisk 1 cup flour, baking powder, salt, and spices in medium bowl.
Step 3
Beat sugar and butter in another large bowl until smooth. Beat in eggs, 1 at a time. Beat in dry ingredients, then remaining 2 tablespoons each bourbon and Sherry. Fold in fruit mixture. Drop batter by heaping teaspoonfuls into baking cups.
Step 4
Bake cookies, 1 sheet at a time, until light brown, about 23 minutes. Cool.
For glaze and garnish:
Step 5
Mix sugar and 4 teaspoons each bourbon and Sherry in bowl. Add more liquor by 1/2 teaspoonfuls in equal amounts to thin if necessary.
Step 6
Spoon glaze over cookies; garnish with peel. Let stand until glaze sets, at least 2 hours. DO AHEAD: Can be made 1 week ahead. Store between sheets of waxed paper in airtight container at room temperature.
