Dew Berry's Fruitcake Cookies
|Raisins||1 1⁄2 Pound (4 Cups)|
|Bourbon||1⁄3 Cup (5.33 tbs)|
|Butter||3⁄4 Cup (12 tbs), softened|
|Firmly packed light brown sugar||1 Cup (16 tbs)|
|Orange zest||1⁄4 Cup (4 tbs), loosely packed|
|Baking soda||1 Teaspoon|
|All purpose flour||3 Cup (48 tbs)|
|Ground cinnamon||1 Teaspoon|
|Ground nutmeg||1 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Bourbon||1⁄2 Cup (8 tbs)|
|Pecans||5 Cup (80 tbs), chopped|
|Candied pineapple||1 Pound, chopped to make 2 1/2 cups|
|Red candied cherries||1⁄2 Pound, chopped to make 1 cup|
|Green candied cherries||1⁄2 Pound, chopped to make 1 cup|
Combine raisins and 1/2 cup bourbon in a very large bowl; toss.
Beat butter at medium speed with an electric mixer until creamy; gradually add brown sugar, and beat until fluffy.
Add orange zest and eggs, beating well.
Dissolve baking soda in milk; stir into butter mixture.
Combine flour and next 3 ingredients; add to butter mixture, stirring well.
Stir in 1/2 cup bourbon.
Add pecans and candied fruit to raisin mixture; stir well.
Add butter mixture and stir until nuts and fruit are thoroughly coated.
Drop by heaping tablespoonfuls onto greased baking sheets.
Bake at 375° for 13 minutes or until edges are just beginning to brown.
Immediately remove to wire racks to cool.
Store in airtight containers between layers of wax paper or freeze up to 1 month.