Fruitcake cookies - house beautiful

Yield: 5 Servings

Ingredients:

1 c Mixed diced candied citrus Peel
1 c Dark seedless raisins
1/4 c Chopped mixed dried pears Dried apricots golden Raisins
1/3 c Bourbon whiskey
2 1/4 c All-purpose flour
1/2 ts Baking powder
1/2 ts Baking soda
1 1/2 ts Ground cinnamon
3/4 ts Ground cloves
1/2 ts Ground ginger
1/4 ts Grated whole nutmeg
8 tb (1 stick) unsalted butter Slightly softened
2/3 c Firmly packed dark brown Sugar
1/4 c Dark molasses
1 lg Egg
1 lg Egg yolk Grated zest of 1 large Orange
1 c Finely chopped pecans
60 Pecan halves

Instructions:

to garnish In a large deep non-aluminum mixing bowl combine candied citrus peel dark raisins mixed fruits and bourbon. Cover and refrigerate overnight stirring several times. In medium bowl sift together flour baking powder baking soda cinnamon cloves ginger and nutmeg set aside. In another large bowl beat butter until fluffy. Add brown sugar and molasses and beat until smooth. Beat in egg egg yolk and orange zest. Stir in half of the dry ingredients. Stir in fruit mixture and chopped pecans alternately with remaining dry ingredients. Cover and chill at least 1 1/2 hours or until firm enough to shape into balls. (Dough may be refrigerated up to 48 hours.) Form dough into 1-inch balls and place on greased baking sheets spaced about 1 1/2 inches apart. Place a pecan half on each ball and press down slightly. Bake in center of a preheated 375'F oven 9 to 10 minutes or until balls feel almost firm when gently pressed on top. Remove from oven and let stand 2 to minutes. Using a spatula transfer balls to wire racks to cool completely. For best flavor allow balls to "ripen" 24 hours before serving. Store in airtight container 3 weeks or freeze up to 1 month. Makes about 5 dozen cookies. House Beautiful Holidays 1993