Fruitcake Cookies - A surprisingly tasty tribute to an old Christmas staple

Fruitcake Cookies

1 cup butter

2 cups packed light brown sugar

4 eggs

1 lb. golden raisins

1 lb. raisins

½ lb. red candied cherries

½ lb. green candied cherries

½ lb. candied pineapple

1 cup bourbon (optional)

2 Tblsp milk

1 tsp ground cinnamon

1 tsp ground nutmeg

3 ½ cups all-purpose flour

1 lb. chopped walnuts

1 lb. chopped pecans

In a medium bowl, dredge candied fruit and raisins in 1 cup of flour. In a large bowl, cream together brown sugar and butter. Beat in eggs. Gradually beat in bourbon and milk. Mix in remaining flour and spices. Stir in fruit and nuts. Refrigerate overnight.

Preheat oven to 350 degrees F. Drop dough by teaspoonfuls, about 2 inches apart, onto ungreased cookie sheets. Bake for approximately 15 minutes. Remove from oven, and cool on wire racks.