Ingredients for Fruitcake Drops
- Golden Raisin
- 1/4 cup currants
- Mixed Candied Fruit
- 1/2 cup chopped pecans
- All Purpose Flour
- 1 cup (2 sticks) unsalted butter
- Granulated Sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon brandy (optional)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
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How to Make Fruitcake Drops
- Preheat oven to 325°F (160°C). Line baking sheets with parchment paper.
- In a medium bowl, combine 1/2 cup golden raisins, 1/4 cup currants, 1/4 cup chopped candied fruit peel, 1/2 cup chopped pecans, and 1/2 cup all-purpose flour. Stir well to coat the fruit and nuts in flour.
- Set the fruit mixture aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 1/2 cups granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, mixing well after each addition.
- Stir in 1 teaspoon vanilla extract and 1 tablespoon brandy (optional).
- In a separate bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in the prepared fruit and nut mixture.
- Drop by rounded tablespoons onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 15-20 minutes, or until the edges are golden brown and the centers are set.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
198g
Fat
68g
Carbs
28g
