These came from Camille Glenn's Old Fashioned Christmas Cookbook. She calls them Fruitcake cookies. Since so many people are wrongly prejudiced against fruitcake, I am going to call them Apricot Nut Cookies. These are incredibly good-- a perfect Christmas treat. I have made several changes to the orignal recipe.
Make about 5 dozen small cakes
Preheat oven to 250
Line 1-1 1/2 inch tart pans with paper liners
1/2 cup sugar
zest of 1 orange
zest of 1 lemon
4 tbl butter at room temp
2 large eggs, lightly beaten
1 1/2 cups sifted White Lily flour
1 1/2 tsp baking powder
1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp ground cloves
1/3 Cup bourbon
1/2 pound seedless white raisins, chopped
1/4 pound dried currants
1/4 pound candied lemon peel and orange peel (about 1/2 a container of each)
1/2 pound dried pitted prunes, or Mission figs, chopped
1/2 pound glazed or dried apricots, chopped
3 cups pecans, coarsely chopped
Chop nuts in food processor,reserve. Chop fruits & reserve. Grate zests and add to sugar. Cream butter and sugar in food processor or mixture. Add eggs and mix well.
Sift together flour, baking powder, salt, and spices. Add to egg mixture. Add bourbon and mix well.
Stir in fruits and nuts by hand.
Fill tart pans with mixture, packing it in with the back of a greased spoon. Bake 25 to 30 minutes. Remove and let cool in pans. Brush on glaze when cool.
1 1/2 cups sifted confectioner's sugar
2 tbl bourbon
2 tbl orange juice
Mix til smooth