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Fruit Cake Cookies
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Prep Time:
35 minutes
Total Time:
2 hours
Deliciously daring fruit cake cookies combine sweet dried fruits, warm spices, citrus zest, almonds, brandy, maraschino cherries, and candied green cherries for a festive, nostalgic treat that will change your perception of fruit cake.
Ingredients:
  • 3/4 cup golden raisins
  • 1/2 cup chopped dates
  • 1/2 cup brandy
  • 1/2 cup packed brown sugar
  • 1 tablespoon grated orange zest
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup butter, melted
  • 2 tablespoons water
  • 3/4 cup coarsely chopped maraschino cherries, drained, patted dry
  • 1/2 cup coarsely chopped toasted slivered almonds
  • 1/2 cup chopped candied green cherries, if desired
Instructions:
  • Preheat your oven to 350°F.
  • In a small saucepan, gently heat raisins, dates, and brandy over medium heat until simmering. Remove from heat and allow to sit for 15 minutes. Drain and set aside, discarding the liquid.
  • Combine cake mix, brown sugar, orange zest, cinnamon, ginger, and nutmeg in a large bowl. In a separate small bowl, mix melted butter, egg, and water until combined. Pour the butter mixture into the cake mix and brown sugar mixture. Stir vigorously until well combined. Finally, gently fold in drained fruit, maraschino cherries, nuts, and candied cherries.
  • Using a rounded tablespoon, place dough 2 inches apart on ungreased cookie sheets.
  • Bake for 11 to 13 minutes until edges are set, then let cool on the cookie sheet for 2 minutes before transferring to a cooling rack. Allow the cookies to cool completely for about 30 minutes, then store them in an airtight container.

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