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FRUITCAKE COOKIE CUPS




Source of Recipe


From the Sunset Christmas Treasury cookbook


Recipe Introduction


These cookies age well. You bake them in little paper bonbon cups, available in cookware shops.


List of Ingredients




1/4 cup (1/8 lb)butter or margarine, at room temperature
1/2 cup firmly packed brown sugar
1/4 cup apple jelly or red currant jelly
2 large eggs
1 teaspoon vanilla
1 1/2 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoon EACH ground allspice, cloves, cinnamon, and nutmeg
1 cup chopped walnuts or pecans
1 cup currants or raisins
1 cup chopped candied cherries or mixed candied fruit

In a large bowl of an electric mixer, beat butter and sugar until creamy; beat in jelly, eggs, and vanilla. In another bowl, stir together flour, baking soda, allspice, cloves, cinnamon, and nutmeg. Blend half the flour mixture into butter mixture. Add walnuts, currants, and cherries or mixed fruit to remaining flour mixture; then stir into butter mixture, blending thoroughly.

Spoon 1 1/2 to 2 teaspoons batter into each paper bonbon cup and place about 1 inch apart on baking sheets; or drop batter by rounded teaspoonfuls directly onto lightly greased baking sheets, spacing cookies about 2 inches apart. Bake in a 300 to 325 degree oven until centers spring back when lightly touched. (17 to 20 minutes). Let cool on racks. Store airtight. Makes about 6 dozen.

Recipe