Bourbon Fruitcake Cookies
This isn't your grandma's fruitcake. These bourbon fruitcake cookies are crunchy and delicious, and have a festive look for Christmas. Cherries, pecans, and bourbon give these cookies an incredible flavor.
Ingredients
- 1 lb candied cherries quartered - red and green
- 1 lb candied pineapple cut into small pieces
- 8 cups pecans coarsely chopped
- 1.5 cups flour divided
- 2 sticks unsalted butter softened
- 5 eggs
- 1 cup white granulated sugar
- 1/4 cup bourbon
- 1 tsp vanilla extract
- 1/2 tsp salt
Instructions
- Preheat your oven to 350 degrees F.
- Line cookie sheets with parchment paper and spray lightly with nonstick cooking spray.
- Place the candied fruit and pecans in a very large mixing bowl. Coat with ½ cup of the flour.
- In a separate bowl, cream the softened unsalted butter, sugar, vanilla, and salt together, until fluffy. Add the eggs, flour, and bourbon. Mix until well blended.
- Pour the batter over the candied fruit and pecan mixture. Stir together until all fruits and pecans are well coated with batter.
- Use a small cookie scoop or spoon to drop the cookie dough onto the cookie sheet. (It's best to make small, bite-size cookies. This will give each cookie a crunchy texture.)
- Bake the cookies for 15 minutes.
Notes
Makes about 8 dozen small cookies.
Nutrition
Calories: 249kcalCarbohydrates: 25gProtein: 3gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 27mgSodium: 31mgPotassium: 81mgFiber: 2gSugar: 17gVitamin A: 152IUVitamin C: 2mgCalcium: 21mgIron: 1mg
Tried this recipe?Let us know how it was!