This recipe seems a bit complex but it really is worth making! You know I usually avoid these types of recipes that involve planning and shopping, but I initially started off in the direction of my version of fusion style fruitcake. I pulsed up the dried fruit in my processor (like black cake) until I got currant sized pieces.  This was emptied it into a glass bowl to which I added 1 cup of maple flavored vodka (I had this, it was not purchased for this recipe, I just happened to see it in the liquor cabinet getting dusty and thought it would complement the flavors nicely – it did). Stirred it up, covered and let it sit in the fridge. I did this a total of 3 times over the span of 2 weeks and just before I was about to prepare my tins, one last search and this recipe turned up. So this is my completely adult alcohol soaked 2021 Christmas Treat #5 – Fruitcake Cookies, with a twist (naturally!). 

For those who say “ugh” or something culturally appropriate to fruitcake, let me say this, you have not had good fruitcake. Repeatedly soaked in copious amounts of alcohol, wrapped in cheesecloth and stored in an airtight plastic container, this is good stuff! Even if your mum baked it, it’s okay to say it wasn’t very good.  It doesn’t change the fact that you love her immensely and appreciate the effort she went through to make it.  So try this recipe, a bit of work, but so good, especially with the chocolate edge (see pictures).  

It’s impossible – or at least very difficult to make them too small. Lots of stuff in it and a super sticky dough to boot.  I did use my favorite dried fruit combo – apricots, prunes and currants.  The twist is, as soon as they come out of the oven, wait for about 5 minutes, then take a sharp knife and cut some – or all, in half. When completely cool, dip the cut side of the cut halves in melted dark chocolate. Whhhaaaaat!!! Oh my, these take on a new meaning. They let you push the envelope without getting a paper cut!! Of course you can get creative and do other designs/decorations but this is fruitcake, a standalone (dipped in chocolate) classic delight.  Not too far off the original path!

I will enjoy seeing the reaction of family and friends as they take that first bite of fruitcake and chocolate.  And for purists (coz every household has them – the recipe says 4 grains of salt and you put 5 – it’ll never work! – that’s okay), of course I left some plain. Get vaccinated, wear a mask, wash your hands and above all – be safe. As always – enjoy!

Fruit Mixture 
1 cup (180 grams) apricots
1/2 cup (90 grams) pitted prunes
1/2 cup (90 grams) dried currants
2 cup Maple Flavored Vodka or Spiced Rum (or really, any spirit/liquor you like the taste of) – divided

Cookie Dough
1 1/2 sticks (170 grams) unsalted butter, melted
3 1/2 cups (420 grams) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 teaspoons ground cinnamon
½ teaspoon each ground cloves and cardamom
1 cup brown sugar, lightly packed
1/4 cup demerara
1/2 cup (100 grams) citrus sugar
2 large eggs
2 teaspoons vanilla extract
1 tbsp maple flavored Vodka
1 tbsp store-bought burnt sugar browning (literally sugar and water that is darkly caramelized – not burnt)
100g dark chocolate, melted (optional)

Instructions
1. Make the fruit mixture a few days/weeks before baking: Pulse all the fruit in a food processor until you get a coarse paste, with the prunes and apricots the size of currants (you can also chop this by hand)
2. Transfer to a glass bowl and mix with 1 cup of the maple flavored vodka – stir, cover and place in the fridge to soak.
3. Over the course of two weeks, repeat this process 2 more times (using ½ cup of vodka each time) stirring the mixture well after the addition of the vodka before returning to the fridge – well worth the wait until ready to bake
4. Combine the flour, spices, baking soda and salt in a medium bowl – whisk to aerate the flour as well as combine the ingredients – set aside
5. Start making the dough by melting the butter in a large microwave safe bowl or on the stove top in a pot and then transfer to a large bowl
6. To the melted butter, add the citrus sugar, brown sugar and demerara – using a hand mixer whisk on medium high speed to a smooth lighter colored consistency – about 1 – 2 minutes
7. Combine the flour, baking soda, salt, and spices in a medium bowl, mix well, and set aside.
8. Beat in the eggs one at a time and mix until fluffy and lighter in color
9. Add the vanilla, vodka and burnt sugar browning to the mixture and beat until mixed well, scraping down the sides of the bowl to evenly combine.
10. Add the fruit and dry ingredient mixtures in 3 additions, alternating the flour mixture with the fruit mixture, folding to combine without overmixing and ending with the flour
11. Cover and refrigerate the dough for at least 2 hours or overnight Using cold cookie dough and a small cookie scoop, scoop dough balls onto a cookie sheet 2” apart as they will spread
12. When you are ready to bake, set the oven to 325f and line two large baking sheets with parchment paper – set asideBake for 12 to 15 minutes, until puffed and dry-looking
13. Allow the cookies to cool for 3 to 4 minutes, then slice some of the cookies in half and set aside to cool
14. Melt 100g of dark chocolate in the microwave in 30 second blitzes – should take no more than 2 or 3 – stir the chocolate to break up the large pieces 15. Dip the cut side of the cooled cookies in chocolate and place on a rack to dry 
14. Store in an airtight container

Well Why Not (substitutions)
– Add 1 cup chopped walnuts or slivered almonds to the fruit mix before adding the alcohol, proceed as per the recipe
– Sprinkle the tops of the cookie dough with flaked sea salt, Maldon would be ideal
– Change up the fruit, just make sure prunes and currants are part of the base
– Use any alcohol you like the taste of plain – would be excellent (and a lot more expensive) with Grand Marnier
– Other spices you can use in the dough mix – nutmeg, mace, allspice, ginger – just keep to the 2 tsp guideline
– Cover the top with a marzipan coating rolled thin and draped over the cookie – press into place – Stollen style
– After dipping in chocolate dip the cookies in finely chopped walnuts or almonds