Friday, December 2, 2016

23 Days of Holiday Cookies: Bourbon fruitcake Cookies

 My Dad and love Fruitcake at Christmas time. I created a fruitcake Cookie. Dad being a diabetic it's hard for him to have the traditional cake. This cookie recipe allow him to have the taste with out the high sugar content.  Recipe was inspired by my trip to New Orleans. Love it there. I almost name it Bourbon Street Fruitcake Cookies. This is one that you start on one day, cook on the second day and  do not eat for a lest one week,If you can wait! Of course you will have to test it out of the oven. however the longer you let it sit and better it is. Just like a real fruitcake!

December 2nd:
Caramel Bourbon Fruitcake Cookies.

 Step One:
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
  Step Two:
 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.

Step Three:
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.

Step Four:
 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"

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