Fruitcake Cookies

DAY 10

Star Tested

While fruitcake is still an acquired taste for many, these bite-sized versions that are a mash-up between Alton Brown’s fruitcake recipe and Ina Garten’s fruitcake cookie (plus a few of my personal touches thrown in) may be more approachable.

Difficulty: 3 out of 5 (mostly cause of long ingredient list)

Cookie tip: Save the good booze for sipping and use the cheap hooch in the small bottles at the checkout of the LCBO for this recipe. The nuances of good brandy, rum or whisky are hidden by all the fruit and spices of fruitcake anyway.

1 cup (250 mL) chopped pitted dates 1/2 cup (125 mL) each golden raisins and chopped dried figs 1/3 cup (80 mL) each candied orange peel and candied pineapple 1 tsp (5 mL) freshly grated ginger Zest of 1 lemon, finely chopped 2 tsp (10 mL) lemon juice 1 cup (250 mL) brandy or dark rum 1 cup (250 mL) room temperature unsalted butter 1/2 cup (125 mL) granulated sugar 1/3 cup (80 mL) packed brown sugar 1/2 tsp (2 mL) each ground cloves, ground cinnamon, ground nutmeg 1 large egg 2-2/3 cups (660 mL) all-purpose flour 1/4 tsp (1 mL) salt 1 cup (250 mL) crushed walnuts

Prepare two baking sheets with parchment paper or silicone baking mats. Set aside.

In a microwave-safe bowl, combine dates, raisins, figs, orange peel, pineapple, ginger, lemon zest, lemon juice and brandy. Stir and microwave on high for 5 minutes to rehydrate fruit. Set aside. Meanwhile in a stand mixer with paddle attachment on medium speed, combine butter, granulated sugar, brown sugar, cloves, cinnamon and nutmeg until smooth.

Turn mixer speed to low. Add egg and mix until smooth. Slowly add flour and salt. Continue to mix until just combined. Remove bowl from stand mixer.

Using a rubber spatula, fold in walnuts and fruit mixture, including any liquids.

Scoop 1-tablespoon-sized balls of dough onto a lined baking sheet.

Bake at 350 F (175 C) for 15 to 20 minutes or until cookies are set but still soft.

Transfer to a wire rack and cool completely.

Store in an airtight container for up to a week or freeze for up to a month.

Makes 24 cookies.