Whiskey Cookies
2018-12-14- Course: Cakes & Candy
- Yield : 1
- Servings : 5 to 6 dozens
- Prep Time : 45m
- Cook Time : 18m
- Ready In : 1:3 h
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In Memory of Marylin DeMarcy Morvant
This cookie is know by several names – Christmas Lizzies Fruitcake Cookies, Candied Fruit and Bourbon Cookies, Christmas Fruit Cookies, and Fruitcake Drops.
This recipe offered a special memory for Maw-Maw who first tasted this cookie 50 plus years ago while working for a remarkable lady. An exceptional baker, cook and boss.
Maw-Maw was so excited when her daughter found the “old recipe” and shared.
Ingredients
- 1 cup brown sugar
- 1/2 cup (8 tablespoon) butter softened
- 4 eggs
- 3 teaspoon milk
- 3 teaspoon baking soda
- 3 cups flour
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- 1 1/2 pounds pecans (4-6 cups)
- 1 box white raisins
- 1 cup candied red and green cherries chopped
- 1 cup candied pineapple
- 1/2 to 1 cup whiskey
Directions
Step 1
Reserve one cup flour and in a separate bowl mix the remaining flour, baking soda and spices together
Step 2
Chop the candied fruits into small pieces.
Step 3
Using the reserved one cup flour dredge the chopped fruit and pecans and set aside
Step 4
Cream the brown sugar and the butter together; stir in the milk
Step 5
Add the eggs to the creamed butter and sugar
Step 6
Add the whiskey and combine
Step 7
Combine with the flour to the mixture gradually
Step 8
Fold in the candied fruit, raisins and nuts into the mixture
Step 9
Drop by tablespoon full onto slightly greased cookie sheet
Step 10
Bake 325 at degrees 15 - 18 minutes until lightly brown
Step 11
Editor's Note - Rum or Orange juice may be substituted for Whiskey, Dates may be substituted for Candies Cherries.
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