Fruitcake Cookies
Oct. 20th, 2023 09:39 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
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barbedaykitchenFruitcake Cookies
Recipe by Mary Lou on AllRecipe.Com
Updated on July 14, 2022
Note from Asp - She added the bourbon. My recipe never had the bourbon.
Ingredients
1 cup butter
2 cups packed light brown sugar
4 eggs
1 pound golden raisins
1 pound raisins
½ pound red candied cherries
½ pound red candied pineapple
½ pound green candied cherries
½ pound green candied pineapple
1 cup bourbon
2 tablespoons milk
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
3 ½ cups all-purpose flour
1 pound walnut halves
1 pound pecan halves
Directions
In a medium bowl, dredge candied fruit and raisins in 1 cup flour. (Asp note: never did this step, they turn out fine)
In a large bowl, cream together brown sugar and butter. Beat in eggs. Gradually beat in bourbon and milk. Mix in remaining flour and spices. Stir in fruit and nuts. Refrigerate overnight. (I have also cooked straight from mixing with no loss, but might try this)
Preheat oven to 350 degrees F (175 degrees C). Drop dough by teaspoonfuls, about 2 inches apart, onto ungreased cookie sheets.
Bake for approximately 15 minutes. Remove from oven, and cool on wire racks.
Recipe by Mary Lou on AllRecipe.Com
Updated on July 14, 2022
Note from Asp - She added the bourbon. My recipe never had the bourbon.
Fruitcake Cookies
Ingredients
1 cup butter
2 cups packed light brown sugar
4 eggs
1 pound golden raisins
1 pound raisins
½ pound red candied cherries
½ pound red candied pineapple
½ pound green candied cherries
½ pound green candied pineapple
1 cup bourbon
2 tablespoons milk
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
3 ½ cups all-purpose flour
1 pound walnut halves
1 pound pecan halves
Directions
In a medium bowl, dredge candied fruit and raisins in 1 cup flour. (Asp note: never did this step, they turn out fine)
In a large bowl, cream together brown sugar and butter. Beat in eggs. Gradually beat in bourbon and milk. Mix in remaining flour and spices. Stir in fruit and nuts. Refrigerate overnight. (I have also cooked straight from mixing with no loss, but might try this)
Preheat oven to 350 degrees F (175 degrees C). Drop dough by teaspoonfuls, about 2 inches apart, onto ungreased cookie sheets.
Bake for approximately 15 minutes. Remove from oven, and cool on wire racks.
