I like your fruit cookie idea, because most of traditional cookies are butter, cream and chocolate, or milk- heavy, which to some point feel like “unhealthy” and “too much”. Having a relatively large proportion of fruit in cookies makes it taste very fresh and different from typical ones; I also like the way you analyze how to make your cookies novel, and from taste, texture, and function….etc. to think about the directions and points you could start with.

I wish you would not added 2 sticks butter that much nor vanilla extract. Because their typical smells and tastes are too obvious in your cookies when I tried it, they covered lots of fresh fruits’ flavors. So, if I were you, I would not add that much butter or vanilla extract in your future fruit cookies.

What if you make your cookies like a cocktail style ones? For example, “Margarita”! It is not that sweet, and you could have multiple layers of different tastes in your cookies. As for, you mentioned that the alcohol will be vipered once they are in high temperature, I believe there must be a way to do it, or you can put a Vodka-Jello in the center of cookie, instead of baking it, which can solve the vibration problem and keep the alcohol at the same time.