Fruitcake Cookie Cups
4 Tbsp Butter, Softened
1/2 Cup Firmly Packed Brown Sugar
1/4 Cup Apple Or Currant Jelly
1 Tsp Vanilla
1-1/2 Cups All-Purpose Flour
2 Tsp Baking Soda
1/2 Tsp Ground Allspice
1/2 Tsp Ground Cloves
1/2 Tsp Cinnamon
1/2 Tsp Nutmeg
1 Cup Chopped Walnuts Or Pecans
1 Cup Raisins
1 Cup Chopped Candied Cherries Or Mixed Fruits
Line 1-1/2 each mini muffin cups with paper liners or lightly grease a cookie baking sheet.
In a large bowl, beat together butter, sugar, and jelly until smooth. Add eggs and vanilla; mix well. In another bowl, combine flour, baking soda, allspice, cloves, cinnamon, and nutmeg; stir half the flour mixture into creamed mixture. Add nuts, raisins, and candied fruit to remaining flour mixture; then stir this mixture into the creamed mixture, blending well.
Spoon 1-1/2 to 2 teaspoons of the batter into each liner cup. Or drop a teaspoon of batter onto the cookie sheet, spacing 2 inches apart.
Bake in a 300 degree oven F for 17-20 minutes or until centers spring back when lightly touched. Transfer to a wire rack to cool completely. Store in airtight container for up to 2 weeks.