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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These are delicious, and the only cookie I made this year that will NEED to reappear on my...