This request coincided nicely with my buying the Jameson for the Irish Cake Bombs, so I had that on hand. And it's that time of the year when people start making fruit cake. Lucky for me or else I would never have found candied citron at a regular grocery store. (A Southern Season carries it year round, but I swear that's where the Minotaur lives, so I try to avoid it).
I would give props to K-roger for hooking me up, but then they didn't have any golden raisins. LAME!
So after a few trips here and there, I was ready to bake (well, I'm always ready to bake, but I may not always have exactly what I need).
Irish Christmas CookiesIngredients
- 1c butter, softened
- 1c sugar
- 3 eggs
- 2c flour
- 1/4c Irish whiskey
- 1/4c candied citron, chopped
- 1/4c golden raisins, blanched ("Buh?" you say? I'll explain) and chopped
- 1/4c almonds, chopped
- Soak the raisins in the whiskey for an hour or two (aka blanching).
- Preheat oven to 375 F and bust out that glorious, glorious invention you know and love: parchment paper and slap it on a cookie sheet.
- Cream together the butter and the sugar.
- Beat in the eggs until well blended.
- Add the flour and mix until smooth.
- Add the whiskey along with the fruit and nuts, and mix well.
- Drop cookie dough (tablespoon-sized) onto the prepared cookie sheets.
- Bake for 8 to 10 minutes. (Surprisingly, I wasn't lied to this time around. 8 minutes was perfect. Thanks oven thermometer!)
- Remove the cookies from the baking sheets with a spatula (thanks for clearing that up; I was going to use my face) while still warm. Place on wire rack to partially cool.
- Store the cookies in an airtight container with a slice of white bread to maintain their soft, fruity texture.
I wasn't impressed; just not my thang, but Wanda enjoyed them, and I quote, "OHMYGOSH!! They are DELICIOUS!!"