OLD-FASHIONED FRUITCAKE COOKIES

Old-fashioned Fruitcake Cookies image

Provided by Damon Lee Fowler

Yield Makes about 9 dozen

Number Of Ingredients 24

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Cookies:
1 cup halved dried cherries
1 cup dried currants (about 5 ounces)
1 cup chopped pitted dates
1 cup golden raisins (about 5 ounces)
1 cup brown raisins (about 5 ounces)
1 cup chopped Simple Candied Orange Peel
6 tablespoons bourbon, divided
6 tablespoons dry Sherry (preferably imported), divided
9 to 10 dozen paper or foil bonbon-size (1-inch-diameter) baking cups
1 cup coarsely chopped walnuts
2 cups all purpose flour, divided
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
Glaze and garnish:
1 cup (packed) powdered sugar
4 teaspoons (or more) bourbon
4 teaspoons (or more) dry Sherry (preferably imported)
Diced or slivered Simple Candied Orange Peel

Steps:

For cookies:
Toss first 6 ingredients in large bowl. Mix in 4 tablespoons each bourbon and Sherry. Cover; soak 2 to 24 hours.
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.
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.
Bake cookies, 1 sheet at a time, until light brown, about 23 minutes. Cool.
For glaze and garnish:
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.
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.