Fruit Cake Cookies

Fruitcake is an old English treat.  But no one under 40 believes that.  When you think of fruitcake, you think of the smell of Ben Gay and the visit to Nana at the Villages in Florida.  Now, at the end of the day, it needs an update.  Please don’t send me hate mail (I know there won’t be email; no one who eats the original fruitcake uses email). So I have moved all the goodies in a fruitcake into the ever portable cookie.  It’s not as dry and has lots of flavor and texture.  Then there is the brandy which is a plus.
Dry ingredients:
2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Wet ingredients:
3/4  cup brown sugar
2 eggs and 1 egg yolk
1 stick butter, softened
1/2 teaspoon cinnamon
1/2 teaspoon cardamom
1 tablespoon citron
1 tablespoon candied orange peel
1/4 cup candied pineapple
1/2 cup raisins
1/2 cup dried  currents
1/2 cup chopped walnuts
1/2 cup chopped pecans
1/4 cup whole milk
2 teaspoons brandy
Preheat oven to 325 degrees
Cream brown sugar with butter
Add eggs and beat for 2 minutes
Sift flour, baking powder, salt
Add cinnamon and cardamom mix
Add to butter mixture
Add milk and mix
Add brandy
Add nuts and fruit
Line baking sheet with parchment
Scoop cookies on tray about 1 1/2 “ apart
Bake for 15-17 minutes
fruitcake cookies 5
fruitcake cookies
fruitcake cookies 2
fruitcake cookies 4
fruitcake cookies 3

One Comment Add yours

  1. eponine3 says:

    Leave it to you to turn fruitcake into a cookie!


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