Fruitcake Cookies Best Dishes

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Fruitcake Cookies

"I make these cookies in vicinity of Fruitcakes. They move an awful lot faster. These cookies will keep indefinitely in the refrigerator, or keep in a closed tin after baking. They are better after several days. Best if made every week or two earlier than Christmas, and wish a few are left for Christmas"

Ingredients :

1 cup butter
2 cups packed mild brown sugar
four eggs
1 pound golden raisins
1 pound raisins
half pound purple candied cherries
half of pound pink candied pineapple
1/2 pound green candied cherries
1/2 pound inexperienced candied pineapple
1 cup bourbon
2 tablespoons milk
1 teaspoon floor cinnamon
1 teaspoon floor nutmeg
3 half cups all-motive 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 massive bowl, cream together 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 overnight.
Preheat oven to 350 stages F (175 degrees C). Drop dough by means of teaspoonfuls, approximately 2 inches aside, onto ungreased cookie sheets.
Bake for approximately 15 minutes. Remove from oven, and funky on cord racks.

Notes :

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

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