Fruitcake Cookies Best Family Recipes

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Fruitcake Cookies

"I make these cookies in place of Fruitcakes. They move tons quicker. These cookies will keep indefinitely inside the refrigerator, or shop in a closed tin after baking. They are higher after numerous days. Best if made a week or two earlier than Christmas, and desire a few are left for Christmas"

Ingredients :

1 cup butter
2 cups packed mild brown sugar
4 eggs
1 pound golden raisins
1 pound raisins
half of pound pink candied cherries
1/2 pound crimson candied pineapple
half of pound inexperienced candied cherries
1/2 pound inexperienced candied pineapple
1 cup bourbon
2 tablespoons milk
1 teaspoon floor cinnamon
1 teaspoon ground nutmeg
3 1/2 cups all-reason flour
1 pound walnut halves
1 pound pecan halves

Instructions :

Prep :	Cook : 72M	Ready in :

In a medium bowl, dredge candied fruit and raisins in 1 cup flour.
In a big bowl, cream collectively brown sugar and butter. Beat in eggs. Gradually beat in bourbon and milk. Mix in closing flour and spices. Stir in fruit and nuts. Refrigerate in a single day.
Preheat oven to 350 stages F (175 degrees C). Drop dough by teaspoonfuls, approximately 2 inches aside, onto ungreased cookie sheets.
Bake for about 15 mins. Remove from oven, and funky on twine racks.

Notes :

Reynolds® parchment can be used for simpler cleanup/elimination from the pan.

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