Viral Dish! Fruitcake Cookies :: So Tasty

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Fruitcake Cookies

"I make those cookies in region of Fruitcakes. They cross lots quicker. These cookies will preserve indefinitely inside the refrigerator, or save in a closed tin after baking. They are better after numerous days. Best if made a week or earlier than Christmas, and wish a few are left for Christmas"

Ingredients :

1 cup butter
2 cups packed light brown sugar
four eggs
1 pound golden raisins
1 pound raisins
half pound red candied cherries
1/2 pound purple candied pineapple
half pound inexperienced candied cherries
half of pound green candied pineapple
1 cup bourbon
2 tablespoons milk
1 teaspoon floor cinnamon
1 teaspoon ground nutmeg
3 half cups all-purpose 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 collectively brown sugar and butter. Beat in eggs. Gradually beat in bourbon and milk. Mix in final flour and spices. Stir in fruit and nuts. Refrigerate in a single day.
Preheat oven to 350 levels F (175 ranges C). Drop dough via teaspoonfuls, approximately 2 inches apart, onto ungreased cookie sheets.
Bake for about 15 minutes. Remove from oven, and cool on cord racks.

Notes :

Reynolds® parchment can be used for simpler cleanup/removal from the pan.

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