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Beline Obeid

Not your Grandma's fruitcake

Grandma would be proud of her updated fruit cake recipe. photo by Annie Rouleau-Scheriff.

December 05, 2013
Each year I like to add a new holiday cookie to my collection. Don't be scared, but this year's cookie is a take on fruitcake. You remember the dreaded dried out loaf crammed with candied fruit and nuts that sat on Grandma's table untouched until someone had consumed too much holiday "spirit?"

Well my fruitcake cookies are a far cry from that. Sure there are candied cherries and pecans, but it's the cake surrounding all that stuff that makes these cookies taste good. Most notable, the bourbon.

Bourbon Fruitcake Cookies

(adapted from Louisiana Cookin')

1/4 cup butter, softened

1/2 cup plus 2 tablespoons packed brown sugar

1 cup flour, divided

1/4 teaspoon baking soda

1/2 teaspoon pumpkin pie spice

1/4 cup quality bourbon

1 tablespoon milk (preferably buttermilk)

3/4 cup red candied cherries, chopped

3/4 cup green candied cherries, chopped

1 cup raisins

1 cup chopped pecans

Preheat oven to 325 degrees.

Beat butter with brown sugar until fluffy.

Mix in egg. Add 3/4 cup of flour, baking soda, pumpkin pie spice, bourbon and milk.

Mix well.

In a separate bowl combine chopped cherries with raisins and chopped pecans.

Add remaining 1/4 cup flour and toss well to coat fruit and nuts. Turn mixture into wet batter and stir to combine.

Drop the batter in rounded tablespoons onto a greased bake sheet about one inch apart. Bake at 325 for 25 minutes, until golden brown. Allow to cool for a few minutes then transfer to a cooling rack.

These not too sweet cake like cookies have a nice balance of fruit and spice. Perfect with that last glass of red wine after dinner. Or a cookie exchange of course.

Walnuts can stand in for the pecans.

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