TIPSY MINIATURE FRUITCAKE DROPS

TIPSY MINIATURE FRUITCAKE DROPS

About 5½ dozen cookies

 

  • 8 ounces candied
    pineapple, chopped
  • 4 ounces candied red
    cherries, quartered
  • 4 ounces candied green
    cherries, quartered
  • 4 ounces chopped candied
    orange peel
  • 2 cups chopped pecans or
    English walnuts
  • 1 cup dark or golden
    seedless raisins, or ½ cup of each
  • 1 cup chopped pitted dates
  • 1½ cups sifted flour,
    divided
  • 1 teaspoon baking powder
  • ½ to 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ginger
    (optional)
  • ¼ teaspoon ground cloves
  • ½ cup butter or margarine
    or shortening, at room temperature
  • ½ cup light or dark brown
    sugar, firmly packed or the equivalent of ½ cup brown sugar in
    granulated brown sugar substitute, firmly packed
  • 2 eggs, or the equivalent
    of 2 eggs in egg substitute, IE, Egg Beaters, lightly beaten, at room temperature
  • 1/3 cup bourbon whiskey or
    brandy or dark rum or red or tawny port wine or orange juice
  • Additional bourbon whiskey
    or brandy or rum or red or tawny port wine or orange juice as desired

 

In a large bowl, combine
fruits and nuts; dredge with ¾ cup flour, coating fruits and nuts well.  Set mixture aside.

Sift the remaining ¾ cup flour
with baking powder and spices, mixing well; set aside. 

Cream butter thoroughly in a
large bowl; gradually add brown sugar, beating well with an electric
mixer.  Add eggs, mixing well.  Stir in flour/spice mixture.  Add 1/3 cup bourbon or brandy or rum or port
wine or orange juice.  Fold in flowered
fruit and nut mixture. 

Drop dough by rounded teaspoonfuls onto greased baking
sheets, about 2 inches apart.  Bake in a
preheated slow oven (325 degrees F.) for 13 to 15 minutes or until done.
Transfer cookies from baking sheets and cool on wire racks.  Store in an airtight container in a cool dry
area.  May sprinkle cookies with a few
drops of bourbon, brandy, or rum or port wine or orange juice periodically, if
desired.

 Variation: Fill miniature muffin pans (1½ inches in diameter)
lined with paper or foil baking cups almost full of dough.  Bake in a preheated slow oven (325 degrees
F.) for 18 to 20 minutes or until a cake tester inserted in center of each comes
out clean.  Cool and store as previously
directed.  May sprinkle with bourbon,
brandy or rum as previously directed, if desired. 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s