Reviewed: Feb. 19, 2012

My husband loves these. I am not a fan of fruitcake, but I really like these. They do get better with age.

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Reviewer:

K.C.

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Cooking Level: Expert

Home Town: Willis, Texas, USA

Living In: Conroe, Texas, USA

Reviewed: Dec. 27, 2011

Delicious, but subbed orange juice for the bourbon and it was very tasty.

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Reviewer:

maril

Reviewed: Dec. 23, 2011

These cookies came out great. I didn't want to use the bourbon, so I substituted 1 cup of almond milk with about a teaspoon of rum extract in it. The recipe is very forgiving. I used less sugar (about 1 3/4 cups) and a mix of 4 lbs. of dried fruit, plus whatever nuts I had here. I'm sure it was less than 2 lbs. I got well over 80 cookies using my 1 oz. scoop. Delicious. Everyone has loved them. Thanks, this is a keeper.

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Reviewer:

Nashville Amy

Reviewed: Apr. 5, 2010

This is a great recipe, although I did tweak a bit. My main suggestion is to really ramp up the spices. I use a TON of cinnamon, ground cloves, nutmeg and dried ginger, plus some vanilla. Probably at least a half tablespoon of cinnamon, for example! I used brandy instead of bourbon, and skipped the pineapple. I just used a thing of mixed glace fruit from the grocery store. I also added dried dates that I cut up. I made these for my dad, in my unending quest to find cookies that he likes and that my mum and I (the dieters) don't like! He loves fruitcake, so these were perfect. He actually rhapsodized for ages about how they were like the "spice cookies" his mum used to make. So yes - definitely a cookie that will appeal to fruitcake lovers!

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Reviewer:

Jess

Reviewed: Jan. 22, 2010

Would not make again.

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Reviewer:

jessay3

Cooking Level: Expert

Reviewed: Dec. 21, 2009

This recipe was not sweet enough and too dry. Cookies crumbled on the cookie sheet. I added flour and brown sugar and a little milk to the recipe to get the ingredients to hold together during cooking. Would not use this recipe again, but now must use since I have about $35 tied up in ingredients.

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Reviewer:

Glenda Hebert

Reviewed: Dec. 19, 2009

These are delicious, and the only cookie I made this year that will NEED to reappear on my cookie tray each holiday season. I do like fruitcake, so maybe I'm biased, but the sweet nutty candied-cherry-and-pineapple dessert makes the holidays and this cookie is even better than the cake. The nuts have that amazing toasted flavor after baking on the sheet, and the cookie size (I did go to about 1.5/2 TBSP dough) is just great for individual portion control. It is also great for people wary of fruitcake: they think, "Oh I'll take one it's just a couple bites" and before they know it someone new is hooked. I made the dough exactly as written (well no golden all standard raisins) and see no need to change it. A cup of whiskey seemed like a lot and the raw dough smelled strongly of it: no problems after baking however, just a deeper flavor to the cookie that we find indistinguishable as whiskey. I was also tempted to skip the step of chilling the dough overnight in the fridge, but it can only help the flavors and the chill is important to help the chunky dough stay together. Making the recipe as written I did NOT have issues with crumbling, I did however make sure each drop cookie was nice and compact in the scoop, using my fingers as neccessary to pack the dough. Pretty on the plate and oh-so-easy: don't be afraid of this one! Thanks for sharing :)

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Reviewer:

M. Stoffel

Cooking Level: Expert

Home Town: Allenton, Wisconsin, USA

Living In: Germantown, Wisconsin, USA

Reviewed: Dec. 10, 2009

I did not care for this recipe at all. The cookies overall had a very plain flavor, and I didn't like the texture of the dough, either. The dough was way too light and airy to resemble fruitcake very much, and like I said, they tasted very plain to me. After buying all the expensive ingredients, I was quite disappointed. Maybe they might be better if the cinnamon and nutmeg were almost doubled, and perhaps add some allspice too. Also, maybe if you poured some boiling water over the raisins first to plump them up, and then soaked them for a few hours in some bourbon to flavor them up, it might help. Maybe add some chopped dates and/or prunes too. But as is, I wouldn't make these again. Sorry.

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Reviewer:

Chris

Cooking Level: Expert

Home Town: Pinole, California, USA

Reviewed: Dec. 2, 2009

My mother-in-law made these every Christmas but now has Alzheimers, so thought I would try them. My mother passed away this past November and her favorite bed time drink was Hazelnut Kahlua and since I don't drink it I used it instead of the bourbon. May I just say that I really liked this version better and maybe Mom is smiling down at me as my family enjoys them this year.

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Reviewer:

Dyates123

Reviewed: Dec. 1, 2009

I have made these in the past and they are DELICIOUS! I lost the recipe but I would add soda, cloves and allspice. Take out the golden raisins, and chop the candied fruit into small pieces as I can't stand the big chunks. Everybody loves these! I can't wait to make them again for Christmas.

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