If you're not a fan of fruitcake, you've been doing it all wrong. Yes, you, you right there. Fruitcake is delicious. It's fruit and cake.....really, it's fruit and cake. And this is fruit and cookies, so why are you going to argue with me? :}
Now I know why you think fruitcake is terrible. I've had them. Oh, I've had them. And I'm still not sure exactly what they're doing to these poor things to make them taste so so bad. Stay away from a store bought fruitcake. You need to make it yourself or have someone make one without the premade fruit. That's where it all goes wrong. Maybe it's preservatives......who knows....I'll let the archaeologists figure it out.
To make some delicious fruitcake cookies you will need:
2 Cups Walnuts, Chopped (walnuts will stay crunchy)
1 1/3 Cups Gold Raisins
1 Cup Dried Pitted Plums, Chopped
2/3 Cup Dried Apricots, Chopped
1/2 Cup Dried Cranberries
4 ounces Candied Cherries
1/4 Cup Pecan Pie Vodka (mmmm hmmm)
1 Cup Butter, Softened
1/2 Cup Sugar
1/3 Cup Light Brown Sugar
1 Teaspoon Ground Nutmeg
1 Large Egg
3 Cups All-Purpose Flour
(Makes about 4 1/2 to 5 dozen)
Chop the nuts and fruit into small pieces, unless you really like big chunks of fruit you can cut them bigger and they should still hold together.
Put nuts and all the fruit in a large bowl and add the vodka. You only need to let it sit in the refrigerator for about 5 hours, but letting it sit overnight or longer is fine.
In a separate bowl cream the butter and all the sugar. Add the ground nutmeg.
Thoroughly mix the egg into the butter and sugar mixture.
Slowly add the flour until completely mixed. (This is where you can your workout for the day)
Add the fruit and nut mixture into the dough mixture and throughly mix together. Let this sit in the refrigerator for 2 hours.
Preheat the oven to 350 degrees.
Use oil or butter to grease a piece of aluminum foil on a baking sheet.
Form the cookies about the size of a half dollar and flatten out with your hands. They should be about 1/4 inch thick. They don't need to be an exact size or thickness. The recipe is pretty forgiving. You just have to pay attention to how long you leave them in the oven and obviously it will affect how many you make. When they start getting brown, they need to be taken out. It should take about 15-18 minutes, so just keep an eye on it.
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