Holiday Glazed Jumbles
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
Prep time:
Cook time:
Total time:
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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Help: Cookie Hints and Tips, Toasting Nuts and Seeds, Blanching Almonds
TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast,
accurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.Ingredients
Dough:
- 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)
Instructions
Dough:
- 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.
- In a small bowl, combine flour, baking powder, baking soda, and salt; whisk together to mix. Set aside.
- 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.
- Remove the bowl from the mixer. Using a large rubber spatula, fold in the almonds and fruit and brandy mixture.
- Cover dough and refrigerate until chilled, about 1 hour.
- 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.
- 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:
- 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.