Ingredients
- 1/2 cup (1 stick, 4 ounces) unsalted butter
- 1 cup (7 1/2 ounces) packed light brown sugar
- 1/2 teaspoon salt
- 2 large eggs
- 3 pounds mixed dried fruit*
- 1/4 cup (2 ounces) bourbon, rum, or brandy
- 1/4 cup (2 5/8 ounces) boiled cider or apple juice concentrate; or apple or cranberry juice (2 ounces)
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1 teaspoon espresso powder (optional)
- 1/4 teaspoon butter-rum flavor, vanilla-butternut flavor, tart & sour flavor, or your favorite (optional)
- 1 3/4 cups (7 1/2 ounces) All-Purpose Flour
Preparation
Step 1
*Use your favorite combination of dried and/or candied fruits. Since dried fruit measures about 3 cups per pound, you'll want to use about 9 cups of dried fruit.
In a large bowl, mix together the butter, sugar, and salt till smooth. Add the eggs, and beat till smooth and creamy. Add the liquor and juice and mix, scraping the sides of the bowl. The batter will appear curdled; that's OK.
Add the spices; the espresso powder and flavor (if you're using them); and the flour. Mix till smooth, then add the fruit.
Using a tablespoon cookie scoop, or a spoon, scoop out balls of dough about the size of a ping pong ball. Place them on lightly greased or parchment-lined baking sheets. Dip a flat-bottomed glass in confectioners' sugar or water, and flatten each ball of dough to about 1/2" thick.
Bake the cookies in a preheated 325F oven for 15 minutes; the cookies will be set, but still moist. Remove them from the oven, and cool them on a rack.