Music:Los Straightjackets - God Rest Ye Merry Gentlemen
Fruitcake: One either loves it or hates it. Well, count me among the former, because I could maow fruitcake all the livelong day. I actually haven't had any in years because no one seems it make it anymore, it has such a bad reputation and an old-fashioned cache. However, I can satisfy my cravings for liquor-soaked, nutty-fruity deliciousness with these Fruitcake Cookies, a Christmas staple in my mother's household for as long as I can remember. I use both red and green glace cherries to top them with for a more festive approach, but you could stick with just one color. I also have adapted her recipe slightly to fit my currently tight budget, but these are delicious either way. And as you can see on her original recipe card below the cut, a half batch is pretty large. I used Meyer's Rum this time, and don't think I'll use anything else ever again, because they were so delicious, rich, and boozy! After they cool, store them for a few weeks to ripen for the best flavor.
1/4 cp butter 1/4 cp dark brown sugar 1 egg, beaten 1-1/4 cp flour 1/4 tsp baking soda 1/4 tsp cinnamon 1/4 cp dark rum (brandy or bourbon also works) 3/4 cp golden raisins 2 oz pitted, chopped dates 1 cp mixed glaceed fruits (pineapple, citron, cherries, etc) 1-1/2 cp chopped walnuts and pecans red & green glace cherries, halved, to garnish
1. Preheat oven to 300F. Grease or parchment 2 large cookie sheets. (Or use non-stick.)
2. Cream butter and sugar together; mix in eggs til light and fluffy. In another bowl, combine 2 cps flour, soda, and cinnamon; add to creamed mixture, alternating with rum, til well-mixed.
3. Mix remaining flour into fruit and nuts; toss well. Fold into batter.
4. Form into 1T mounds on cookie sheets, top with a cherry half, and bake for 15 minutes, or until barely set.