Caramel Bourbon Fruitcake Cookies.
16 oz of Fruitcake mix (I used Sunripe Fruit products), purchased from Walmart. and I use a scale to be sure of the ounces.
10 oz of chopped dates (I used real dates and chopped them myself,the packaged has sugar added it them)
1/3 cup of Bourbon Caramel Syrup From Torni
2 Tablespoons ( 1/8 cup) of Honey Kentucky Bourbon (I used Jim Bean)
*Now mix these four ingredients together and cover and set a room temp for at least 24 hours.
Preheat oven to 375 degrees Fahrenheit
1 cup Butter, softened
3/4 cup sugar
2 large eggs.
* Beat the Butter til fluffy at Medium speed for 4 minutes. gradually add Sugar continue to beat for 5 minutes at Medium speed (that is at #5 on the kitchen aid mixer)
add eggs one at a time beat for one minutes at medium speed then add the second egg beat two minutes more
the batter will be light lemon color and fluffy.
12.5oz (355gms) of Pecans, chop them into pieces.
The fruit from Step One
*Add these to the egg and butter batter, mix for about 2 minutes.
2+1/2 cups (349 gm) unbleached All Purpose flour
1 teaspoon Baking Soda
1/2 teaspoon Kosher salt (it has less sodium than table or sea salts)
1 Teaspoon Ground Cinnamon ( I use Saigon cinnamon it has a richer taste)
sift all these ingredients together.
* add this to the fruit mixture, folding in ( kitchen aide Mixer setting # 1) for about 2 minutes, til well Incorporated.
Line cookie sheet with parchment paper. drop by teaspoon ( I use a small scoop)
bake at 375for 10-15 minutes, till browned on the top
Store in a tin lined with waxed paper on bottom and in between cookies layers.
**If you want to make the larger cookie as pictured on your Rightside, Cook in a 375 F for 20-25 minutes. I used a convection oven and found they cook better. for the convection oven decrease temp to 350. ( some oven do the conversion for you)
Recipe copyright 2016 by "Auntie E Cookbook/EM Dubros"