Okay, so maybe these aren’t that festive anymore since it’s now January, but shush.
So I know it must seem that all I’ve been doing lately is baking. This is, in part true, but only because I haven’t had much time to eat anything but my copious amounts of reheated, leftover soup. To add to my massive amounts of baking, I present to you these fruitcake cookies. After I made my dad’s fruitcake back in December, I was left with several bags of leftover gooey fruit and peel. In a stroke of genius, my roommate Britt came across this recipe for fruitcake cookies on one of our favourite blogs, The Pioneer Woman Cooks. When we measured out my leftovers ingredients, I had EXACTLY the right amount of fruit. It was like the fates wanted me to make these cookies and really, who am I to deny the foodie gods anyways?
Now, these are technically called cookies, but they’re really more of mini whoopie-pie-like cakes. I didn’t actually like the fruitcake that I made for my dad (although he loved it!), so I was a little skeptical as to how these were going to turn out. In the end, they wound up being fantastic and, although not for everyone I’ll admit, had a hearty taste and a chewy softness that made me super happy. Also, there was a cup of brandy/whiskey in these babies, which absorbed quite nicely into the fruit…
PS: WHY do I blog before bed?! All I want now are the enchiladas that the Pioneer Woman has on her homepage. Deadly.