Ingredients: |
Ingredients: Yield: 70-80 cookies.
8 oz. Candied Red Cherries (1 plastic container)
8 oz. Candied Green Cherries (1 plastic container)
12 oz. Chopped Dates (1 bag or plastic container)
1 lb. Candied Mixed Fruit (1 plastic container)
2-12 oz. bags Chopped Raw Pecans
1 box Raisins
750 ml Whiskey or Bourbon of your choice
1-2 c. Flour, more if needed
Batter:
2 Sticks Softened Butter
3 c. B.own Sugar
6 Eggs
1/3 c. Milk
2 Tbsp. Baking Soda
3-4 c. Flour, more if needed
1-1/2 tsp. Cloves
1-1/2 tsp. Cinnamon
1-1/2 tsp. Nutmeg
1-1/2 tsp. Allspice
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Directions: |
Directions:Place chopped nuts in large mixing bowl. Chop fruits (including chopped dates), stirring thoroughly as each are added to nuts. Add 2/3 of the Whiskey or Bourbon bottle stirring thoroughly. Add more if the mix appears to be dry. Cover and place in refrigerator overnight stirring every hour until going to bed.
To soften butter, place Tbsp. sized slices in large ramekin and “reheat” in microwave for about 20-25 seconds.
Next day, allow fruit/nut mix to come to room temperature, then sprinkle flour over mix and stir thoroughly to combine. Monitor for excess liquid and syphon some off if necessary and/or add more flour.
Mix batter combining all dry ingredients first, then all wet ingredients, and combine using electric mixer on low speed to eliminate lumps.
Stir no more than 1/2 of the batter into fruit mix, adjusting consistency as required. If it seems too dry, add a little more batter and stir to mix; if too wet, sprinkle a little flour and stir to mix stir until desired “wetness” is achieved. However, you may not know what works out best until first batch comes out of oven. If cookies come out flat and watery, you'll have to add more flour, but that may alter their look. Remember, they are supposed to look sort of like small fruit cakes, or at least like cookies with fruit showing. So, moisture is important.
Drop tablespoon, or 1-1/2” diameter baller, sized cookie dough onto sheet pan sprayed with vegetable oil. Bake at 350 degrees for 18-20 minutes depending on the amount of batter and size of the cookies. PS. 19 minutes works for my oven. Any longer and the bottoms become burnt. Test by inserting toothpick: if some dough comes out when toothpick is removed place cookies back in the oven for 1 minute or so and try again. If no dough comes out, take them out even if they look a bit wet and soft – trust me, they are indeed done. See Cook’s Note below.
COOK'S NOTE: Fully baked cookies should be roughly 2-1/2 to “3” in diameter and 5/8” to 3/4" high. Test after first baking is out of oven and adjust initial cookies size and mix wetness accordingly for subsequent baking sessions. Also, I usually load up two cookie sheets for each backing session inserting them at the time and removing them at the same time in hopes of some consistency in the end product. |
This recipe for WHISKEY or BOURBON COOKIES is from