Fruitcake cookies

1 box of raisins (15-ounce size)

1/2 lb. candied red cherries, chopped

1/2 lb. candied green cherries, chopped

1/2 cup Puerto Rican rum (or more if desired)

3/4 cup butter, softened

1/2 cup light brown sugar, firmly packed

2 whole eggs, beaten

1-1/2 cups all purpose flour

1/2 tsp. baking soda

1 tsp. ground nutmeg

2 tsp. cinnamon

1/8 tsp. salt

1/2 lb. chopped walnuts (or pecans)

Start by taking a bowl large enough to hold all these ingredients and adding to it the raisins and both color cherries.

Then over the mixture splash on the rum and fold everything together well, making sure the liquor kisses all the ingredients.

Next, in a separate bowl (or in an electric mixer), cream together the butter, brown sugar, and eggs until the mix is fluffy.

Then sift the baking soda and the flour together and whisk into it the nutmeg, the cinnamon, and the salt.

When the cookie base is ready, take a spatula and fold in the candied fruit and the chopped walnuts until smooth. Don't shortcut this procedure-the dough needs to be well mixed.

When you're ready to bake, drop the dough by heaping tablespoons onto a greased cookie sheet and bake them for about 15 minutes in a pre-heated 350 degree oven until golden brown.

Hint: As soon as they come from the oven, removed them from the sheet pan and place them on a wire rack to cool. Makes about 3 dozen cookies.

© 2017 WWL-TV


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