Fruitcake Cookies

[senmut]

Fruitcake 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.

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.

Bisquick Sausage Balls

[senmut]

Yeah, no, the person on allrecipes.com was wrong so here's Asp's take on this.

Ingredients
3 cups baking mix (such as Bisquick)
1 pounds shredded extra-sharp Cheddar cheese
1 pound ground sausage of choice
1 egg
Rosemary, sage, oregano, or other savory herb measured by your heart

Directions
Preheat the oven to 325 degrees F.
Mix baking mix, cheese, sausage, egg and seasoning in a large bowl.
Form sausage mixture into 1 1/2-inch balls; arrange on baking sheets.
Bake in the preheated oven until no longer pink in the center and browned on the outside, 25 to 30 minutes.

They freeze well, but also keep in the fridge perfectly well. How long? Who knows; mine never last more than a couple of days. Tasty as is or dipped in condiments.