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Dew Berry's Fruitcake Cookies

Southern.Crockpot's picture
Ingredients
  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
  Eggs 4 Large
  Baking soda 1 Teaspoon
  Milk 2 Tablespoon
  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
Directions

Combine raisins and 1/2 cup bourbon in a very large bowl; toss.
Set aside.
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.

Recipe Summary

Course: 
Snack
Method: 
Baked
Dish: 
Cookie
Occasion: 
Christmas
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pecan
Preparation Time: 
5 Minutes
Servings: 
96

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