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Monday, 5 December 2011

Dad's Christmas Fruitcake Cookies

I have been making these fruitcake cookies at Christmas for many years.  In fact Dawn's been eating these every Christmas for more years than she can remember.  I started with her mum's recipe and tweaked it a little, in particular changing the brandy to cherry brandy.  The reason these are called Dad's now is because two years ago Dad was in hospital at Christmas and we sneaked a few up to him while he was there.  He loved them. Especially the alcohol.  Sadly Dad was also in hospital last year too.  Our last with him.  Needless to say, when I bake these now I will always think of him.

60g “Stork” Margarine (softened)
225g Dark Brown Soft Sugar
300g Plain White Flour
300g Glazed Cherries
100g Glazed Dried Mixed Fruit
200g Raisins
200g Sultanas
300g Pecans nuts
30ml Crème Fraiche
75ml Cherry Brandy
1½ Tsp of Baking Soda
½ Tsp of Mixed Spices
½ Tsp of Ground Cloves
½ Tsp of Fresh grated nutmeg or grated ½ fresh nutmeg)
2 Medium Free Range Eggs
Makes approximately 60 cookies

1. Set oven to 150 degrees
2. Measure flour into small bowl
3. Add baking soda to the flour
4. Add mixed spices to flour
5. Add ground cloves to flour
6. Add nutmeg to the flour
7. Sieve the dry mixture into a large mixing bowl
8. Place the margarine into the small bowl
9. Add the sugar to the margarine
10. Blend the sugar and margarine together (this won’t cream)
11. Add the cherry brandy to the sugar mixture
12. Add the Crème Fraiche to the sugar mixture
12. Add the eggs to the sugar mixture
13. Blend the ingredients in the small bowl together
14. Pour the wet ingredients from the small bowl into the large mixing bowl
15. Fold all the ingredients together
16. Add the glazed cherries and fold into the batter
17. Add the mixed fruit and fold into the batter
18. Add the sultanas and fold into the batter
19. Add the raisins and fold into the batter
20. Add the chopped pecan nuts and fold into the batter
21. Keep folding the ingredients until well mixed
22. Lay a greaseproof sheet onto a large baking tray
23. Scoop dessert spoonfuls of the mixture and space evenly on the baking tray
24. Place the tray into the oven on the middle shelf
25. Remove the tray after 15 minutes or when the edges start turning brown
26. Slide the cookies on the greaseproof paper to the counter and allow the cookies to cool for 4/5 minutes and then carefully remove and place onto a wire rack to cool
27. Repeat steps 22 through 26 until all the mixture has been used up

Before taking out each subsequent batch, remove the batch of cookies from the wire rack to a plate to free up the wire rack for the next batch.

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