Mini Fruitcake Cookies

by The Webmaster
(www.living-in-woodbridge-va.com)

To think I used to spend weeks preparing the real thing, the old fashioned way...a monstrous cake complete with the soaking in whiskey!

These bite size morsels of light fruitcake are perfect for the office party, a cookie exchange or gift giving.

With a minimum of ingredients, they are super quick to make and the recipe produces dozens of cookies.

A few members of our family can do without the mention of fruitcake during the holiday season but this variation on the traditional holiday cake could not be easier, visually appealing and quite tasty.

1 (8 oz) jar of diced, mined candied fruit.

1 (14.5 oz) package of gingerbread mix

1/3 cup milk

1 large egg

I usually buy the pound tub found at Shopper's Warehouse or Giant. If you feel the pieces are too big, just quick them a rough chop but you do want to set aside some of whole pieces of green and red candied cherries, and larger pieces of citron.

In a large bowl, using an electric mixer at medium speed, blend the gingerbread mix, milk and egg until just smooth. Stir in chopped candied fruit, keeping larger pieces aside to decorate each mini cake.

Drop by teaspoonful into a well-greased 1/2 inch mini cupcake pan or use the decorative paper cupcake molds .

Top each cake with 1 or 2 pieces of the reserved pieces of fruit.

Bake in a preheated 350* oven for 15 minutes. Cool completely in paper cups on a wire rack.

Makes 6 dozen mini fruitcakes.

Note: Another option is to drop spoonfuls of the batter onto a lightly greased baking sheet.

Bake for 10 minutes and you have fruitcake cookies!




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