Holiday Glazed Jumbles
Prep time
Cook time
Total time
These cookies are overflowing with candied fruit and golden raisins laced with brandy, along with toasted almonds, giving them a jumbled appearance. The cooled cookies are topped with a drizzle of vanilla glaze, perfect for your holiday cookie tray.
Recipe type: Dessert | Drop Cookies | Glazed Cookies
  • 1¼ cups candied fruit mix (fruitcake mix)
  • ½ cup golden raisins
  • ¼ cup brandy or bourbon
  • 1¼ cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup (½ stick) unsalted butter, room temperature
  • ⅔ cup firmly packed light brown sugar
  • 1 large egg
  • ¼ cup sour cream
  • 1 cup blanched, slivered almonds, toasted and coarsely chopped
Vanilla Glaze:
  • 3 cups confectioners' (powdered) sugar
  • 2 tablespoons corn syrup
  • 1 teaspoon pure vanilla extract
  • 3 to 4 tablespoons warm milk (preferably whole milk)
  1. In a small mixing bowl, combine candied fruit mix, golden raisins, and brandy or bourbon. Stir to mix, then heat mixture in the microwave for 1 to 2 minutes or until hot. Set aside to cool to room temperature.
  2. In a small bowl, combine flour, baking powder, baking soda, and salt; whisk together to mix. Set aside.
  3. In a large bowl of an electric mixer, combine butter and brown sugar; beat together on medium speed until mixture appears light and fluffy, about 2 minutes. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add egg beat until thoroughly mixed. Add sour cream and beat until mixed. Add flour mixture; beat on low speed just until mixed.
  4. Remove the bowl from the mixer. Using a large rubber spatula, fold in the almonds and fruit and brandy mixture.
  5. Cover dough and refrigerate until chilled, about 1 hour.
  6. Preheat oven to 375 degrees F. Prepare 2 large baking sheets; lightly grease with shortening, or line with parchment paper, or line with a non-stick baking mat.
  7. Bake: Drop dough by rounded tablespoonfuls 2 inches apart onto baking sheets. Bake 10 to 12 minutes or until cookies are set and very lightly browned. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool.
Vanilla Glaze:
  1. In a medium bowl, and using an electric hand mixer or wooden spoon, combine powdered sugar, corn syrup, vanilla. Add warm milk in small quantities, start with 2 tablespoons of milk, and then when it’s getting close to the right consistency add milk in teaspoonfuls or just drops of milk at a time, until it is the desired consistency. The glaze should be like a soft icing. Drizzle glaze over cooled cookies.
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Lightly Greased or Parchment Lined Oven Temp: 375° Yield: 3 dozen Storage: Airtight Container, Room Temperature

Help: Cookie Hints and Tips, Toasting Nuts and Seeds, Blanching Almonds

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