Modified Freeze-Dried Fruitcake Cookies with Freeze-dried Fruit
Prep Time:
55 Minutes
Cook Time:
25 Minutes
Serves:
84 Servings
Level:
Beginner
About the Recipe
You can add some bourbon during the holiday "spirit," but feel free to use orange juice instead of bourbon to serve the cookies to kids. If you choose to omit the nuts and just add some extra dates or other CHILL-OUT freeze-dried fruits.
Feel free to mix up the freeze-dried fruits. Replace the dates with extra CHILL-OUT strawberries or pineapple.
Make these cookies for the holidays and serve them with eggnog or a spiced holiday drink. The cookies freeze well, a real convenience when you have unexpected guests or events.
They make great gifts, too.
Ingredients
1/2 cup light brown sugar, packed
2 1/2 ounces (5 tablespoons) unsalted butter
2 large eggs, beaten
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 tablespoon milk
2 cups CHILL-OUT Strawberry Sweeties
2 cups chopped dates
2 cups chopped pecans
2 cups CHILL-OUT Pineapple Pete
1/3 cup bourbon whiskey
Preparation
Step 1
Gather the ingredients and preheat the oven to 325 F/165 C/Gas 3. Grease a cookie sheet or line it with parchment paper or a silicone baking mat.
Step 2
In a mixing bowl with an electric mixer, beat the sugar and butter together until light and fluffy, about 3 to 4 minutes. Beat in the eggs until well blended. In another bowl, combine the flour, baking soda, cinnamon, nutmeg, and cloves. Stir or whisk the dry mixture to blend thoroughly. Add the flour mixture to the egg mixture, beating on low speed until blended. Stir in the milk. Add remaining ingredients and mix well.
Step 3
Drop the dough by spoonful onto the prepared cookie sheet. Bake for 12 to 15 minutes, or until the cookies are lightly browned. Let the cookies cool completely.