Fruitcake cookies - house beautiful

Yield: 5 dozen

Measure Ingredient
1 cup Mixed diced candied citrus peel
1 cup Dark seedless raisins
¼ cup Chopped mixed dried pears,
\N \N Dried apricots, golden raisins
⅓ cup Bourbon whiskey
2¼ cup All-purpose flour
½ teaspoon Baking powder
½ teaspoon Baking soda
1½ teaspoon Ground cinnamon
¾ teaspoon Ground cloves
½ teaspoon Ground ginger
¼ teaspoon Grated whole nutmeg
8 tablespoons (1 stick) unsalted butter, slightly softened
⅔ cup Firmly packed dark brown sugar
¼ cup Dark molasses
1 large Egg
1 large Egg yolk
\N \N Grated zest of 1 large orange
1 cup Finely chopped pecans
60 \N Pecan halves, to garnish

In a large, deep non-aluminum mixing bowl combine candied citrus peel, dark raisins, mixed fruits and bourbon. Cover and refrigerate overnight, stirring several times.

In medium bowl sift together flour, baking powder, baking soda, cinnamon, cloves, ginger and nutmeg, set aside.

In another large bowl beat butter until fluffy. Add brown sugar and molasses and beat until smooth. Beat in egg, egg yolk and orange zest. Stir in half of the dry ingredients. Stir in fruit mixture and chopped pecans, alternately with remaining dry ingredients. Cover and chill at least 1½ hours, or until firm enough to shape into balls.

(Dough may be refrigerated up to 48 hours.) Form dough into 1-inch balls and place on greased baking sheets, spaced about 1 ½ inches apart. Place a pecan half on each ball and press down slightly.

Bake in center of a preheated 375'F oven 9 to 10 minutes, or until balls feel almost firm when gently pressed on top. Remove from oven and let stand 2 to minutes. Using a spatula, transfer balls to wire racks to cool completely. For best flavor, allow balls to "ripen" 24 hours before serving. Store in airtight container 3 weeks or freeze up to 1 month. Makes about 5 dozen cookies.

House Beautiful Holidays 1993 Scanned & fixed by Di and Gary MMMMM

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