Fruitcake. There. I've said it. You know you had to hear it at least once this month. I'm happy to oblige. But let's not go on about the non-merits of the fruit and nut jumble, object of much ridicule and scorn.
Instead we will take the high road and direct our attention to those who pine for the winter delicacy. I'm among them and I'm not alone.
Someone buys all those Claxton fruitcake bars that crop up in the aisles of mainly drug stores this chilly month. By the way, is there a special reason for that? Fruitcake being sold in stores that offer medical relief? No accusation that there is a negative note to the practice, just curious.
And, in further defense, don't forget all those candied fixin's to make your own homemade in handy displays at the grocery store. Someone shops and buys. But with fruitcake fanciers being a semi-secret society, I'll admit we never actually see anyone in the checkout line with the products.
Today's recipe is a shortcut to a fruitcake fix, requiring little effort because the usual chunky, bake for hours cake is in cookie form. All the taste components are present, just served in individual portions. And you don't have to wait for weeks for them to ripen. Or drown them in rum or brandy, unless you want to. No one is looking.
My cookie begins as a spin-off from the Nestle chocolate chip cookie base, further adapted from my own white fruitcake recipe. I'm probably not making either Claxton or Nestle nervous, but we like them.
If you have access to green maraschino cherries, you may use them instead of the candied cherries. Change up the ingredients to suit your taste and enjoy a fruitful December.
Reach Judy Grigoraci at ...@suddenlink.net.
Makes about 3 dozen.
1/2 cup softened butter
1/4 cup packed light brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla