TIPSY MINIATURE FRUITCAKE DROPS - 8NEWS - WRIC | News Where You Live

TIPSY MINIATURE FRUITCAKE DROPS

Posted: Updated:

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. 

Powered by WorldNow

301 Arboretum Place, Richmond
VA, 23236

Telephone: 804.330.8888
Fax: 804.330.8881
Email: news@wric.com

Can't find something?
Powered by WorldNow
All content © Copyright 2000 - 2014 Media General Communications Holdings, LLC. A Media General Company.