TIPSY MINIATURE FRUITCAKE DROPS
About 5½ dozen cookies
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.