I don't like fruitcake. That's right. I'll admit it. I deplore the waxy fruit filled logs that arrive in the stores in November and December. I apologize in advance to anyone who craves this concoction, but I just can't eat it. Not with whipped cream. Not with liquor laden whipped cream. Not with ice cream. Not with anything. Not at all. Nada. Zip. Zilch.
Any number of sites extol the history, and the virtues, of fruitcake. Poems and odes have been written about fruitcake. And I respect the history which supposedly dates to Roman times. I understand dried fruit and dough. I do. I like the German Stollen, and the Italian Panettone, perhaps because they are more of a fruit filled bread, and not a sticky mess.
Okay, so now that I've gotten that off my chest...I love, love my mother's Fruitcake Cookies I love the fruit to dough texture. Sort of cakey, but sort of soft cookie. I love the nuts. And the bourbon. And they're so easy. And so good with a steaming mug of hot coffee, or a little glass of egg nog. I think they might be semi-healthy. Hope so...I had four for breakfast.
Norma Cope's Fruitcake Cookies
1 1/2 cup brown sugar
1 cup butter, softened
3 cups flour
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon cloves
1/2 teaspoon all spice
1/2 teaspoon salt
1/2 cup whiskey
2 cups nuts, chopped (I use half pecans and half walnuts)
1 cup raisins
1 cup fruit cake fruit mix
Mix all together, drop by teaspoons and bake 8-10 minutes at 350 degrees.
NOTE: Sometimes I roll them in granulated sugar when they are warm from the oven, or powdered sugar as they cool, or even drizzle a little glaze across the top, but I think it sort of hides the delicious flavor.
And that's it. Soooo good! Even Sukie helped. Okay, so she was just waiting for me to drop things. It is her first Christmas after all.