Glazed fruitcake cookies are delicious and wonderful treats that can be studded with dried fruits months in advance, and then wrapped in muslin. You can bake the cookies in bonbon-size baking cups in a few minutes.
Here is a glazed fruitcake recipe you can try on your own:
- 2 eggs
- ½ cup unsalted butter, room temperature
- 1 cup sugar
- ½ teaspoon freshly grated nutmeg
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 teaspoon baking powder
- 2 cups all-purpose flour, divided
- 1 cup coarsely chopped walnuts
- 9 to 10 dozen paper or foil bonbon-size (1-inch-diameter) baking cups
- 6 tablespoons dry Sherry, divided
- 6 tablespoons bourbon, divided
- 1 cup chopped Simple Candied Orange Peel
- 1 cup brown raisins (about 5 ounces)
- 1 cup golden raisins (about 5 ounces)
- 1 cup chopped pitted dates
- 1 cup dried currants (about 5 ounces)
- 1 cup dried cherries
Glaze and Garnish
- Diced Simple Candied Orange Peel
- 4 teaspoons dry Sherry
- 4 teaspoons bourbon
- 1 cup (packed) powdered sugar
Toss the dried cherries, dried currants, chopped pitted dates, golden raisins, brown raisins, and Simple Candied Orange Peel in a bowl. Mix Sherry and bourbon (4 tablespoons each) in the bowl, cover and soak for 2 to 24 hours.
Put the rack in the oven and preheat to 325°F. Arrange your baking cups on each of 3 rimmed baking sheets. Next, stir walnuts and 1 cup of flour into fruit mixture, coating the cups evenly. Mix 1 cup flour, spice, salt and baking powder in a medium bowl.
Next, beat butter and sugar in a large bowl until smooth and beat in eggs and the dry ingredients into the mixture. Next, add the remaining 2 tablespoons each of Sherry and bourbon. Finally, drop batter by heaping teaspoonful into baking powder.
Bake the cookies for about 23 minutes until they turn golden brown. Let the cookies cool. Add glaze and let it stand and set for at least 2 hours.