Name: Old-fashioned Fruitcake Cookies
Yield: Makes about 9 dozen
Ingredients: 1 cup halved dried cherries; 1 cup dried currants (about 5 ounces); 1 cup chopped pitted dates; 1 cup golden raisins (about 5 ounces); 1 cup brown raisins (about 5 ounces); 1 cup chopped Simple Candied Orange Peel; 6 tablespoons bourbon, divided; 6 tablespoons dry Sherry (preferably imported), divided; 9 to 10 dozen paper or foil bonbon-size (1-inch-diameter) baking cups; 1 cup coarsely chopped walnuts; 2 cups all purpose flour, divided; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/2 teaspoon ground cinnamon; 1/2 teaspoon freshly grated nutmeg; 1 cup sugar; 1/2 cup (1 stick) unsalted butter, room temperature; 2 large eggs; 1 cup (packed) powdered sugar; 4 teaspoons (or more) bourbon; 4 teaspoons (or more) dry Sherry (preferably imported); Diced or slivered Simple Candied Orange Peel

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Old-fashioned Fruitcake CookiesHans Gissinger

Every year, I make homemade fruitcakes for friends and family. I bake the dense pound cakes studded with dried fruits months in advance, then wrap them in muslin. These cookies are similar to my fruitcakesonly theyll take you a lot less time. For a fun presentation, the cookies are baked in bonbon-size baking cups.

Recipe notes

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