Old-fashioned Fruitcake Cookies
Old-fashioned Fruitcake Cookies is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Toss first 6 ingredients in large bowl.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionToss first 6 ingredients in large bowl.
Mix in 4 tablespoons each bourbon and Sherry.
Cover; soak 2 to 24 hours.
Position rack in center of oven; preheat to 325°F.
Arrange about 36 baking cups on each of 3 rimmed baking sheets.
Stir walnuts, then 1 cup flour into fruit mixture, coating evenly.
Whisk 1 cup flour, baking powder, salt, and spices in medium bowl.
Beat sugar and butter in another large bowl until smooth.
Beat in eggs, 1 at a time.
Beat in dry ingredients, then remaining 2 tablespoons each bourbon and Sherry.
Fold in fruit mixture.
Drop batter by heaping teaspoonfuls into baking cups.
Bake cookies, 1 sheet at a time, until light brown, about 23 minutes.
Mix sugar and 4 teaspoons each bourbon and Sherry in bowl.
Add more liquor by 1/2 teaspoonfuls in equal amounts to thin if necessary.
Spoon glaze over cookies; garnish with peel.
Let stand until glaze sets, at least 2 hours.
DO AHEAD: Can be made 1 week ahead.
Store between sheets of waxed paper in airtight container at room temperature.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.