Brandied Fruitcake Drops

Source: Joy of Cooking / All About Cookies by Rombauer-Becker

Makes 36 servings.

Preparation time: 24 hours

Tips: Make at least 2 days ahead. Dough may stay frozen 2 weeks

Ingredients

Preparation

Fruits to soak:

1 cup mixed diced candied citrus peel

1 cup golden raisins

1 cup dried black currants or dark raisins

1/2 cup chopped candied red and green cherries

1/3 cup chopped walnuts or pecans

1/2 cup brandy

1/4 cup finely grated orange zest

1 teaspoon finely grated orange zest

Candied cherry quarters, to decorate.

1. In a glass ceramic bowl, mix all ingredients listed as fruits to soak. Cover and let stand, stirring several times, for at least 8 hours and up to 24 hrs. at cool room temperature.

2. Using a wire whisk, stir together the powder ingredients. Set aside.

3. Using a electric mixer, beat butter and sugars until well blended. Add corn syrup and egg whites and beat until smooth.

4. Stir the flour mixture and the dried fruit mixture into the butter mixture until evenly blended. Cover and freeze the dough until firm enough to shape into balls, at least 2 hours. The dough can also be wrapped airtight and frozen for up to 2 weeks.

5. To bake, position a rack in the center of the oven. Preheat the oven to 350 F degrees. Coat cookie sheets with non-stick paper or shortening and flour. With lightly greased hands, pull off pieces of the dough and roll between your palms into 1-inch balls. Space about 1 1/2 inch apart on the sheets. Garnish each cookie with 1 candied cherry quarter or other bit of diced candied fruit.

6. Bake 1 sheet at a time at 350 F degrees 9 to 12 minutes. or until the cookies are barely firm when gently pressed on top. Remove the sheet to a rack and let stand for 2 to 3 minutes. Transfer the cookies to racks to cool. Allow to mellow 24 hours before serving.

NOTES : Makes about 36 (1 1/2 ") cookies