Mmmm.... these look good. I'm a take-it-or-leave-it person when it comes fruitcake, but when I take it, it's Gethsemani Farms fruitcake, because it's made in the monastery where my uncle is (they use Kentucky bourbon - yum!). I once lugged a Gethsemani Farms fruitcake from Kentucky to Poland through I-can't'-remember-how-many airport security checks to bring one to a Polish priest-friend who once visited the Abbey (in July) and remembered the fruitcake. About 14 Polish priests demolished the entire thing in one evening (in September; it's not traditional over here, so they don't know they're supposed to eat it at Christmas). I think those guys are getting these cookies in their Christmas cookie tin this year. Now to find Kentucky bourbon to flavor them with... You say they can be stored. Can they be brushed with bourbon while in storage, to add to the flavor? Or what would happen if you soaked the fruit in bourbon for awhile? I don't drink alcohol, but really, the flavor of bourbon is amazing in fruitcake (and fudge). So if I'm going to buy it, I want to use it to the greatest...advantage.

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