Aunt Bert's Fruitcake Cookies recipe
All Recipes Dessert Recipes Fruit Dessert Recipes Cherry Dessert Recipes
Ingredients
- 1 pound white raisins 1 pound red and green candied cherries, chopped 1 pound dates, pitted and chopped 6 slices candied pineapple, chopped 1 cup bourbon whiskey, divided, or as needed 1 cup butter, softened 1 cup brown sugar 3 eggs 1 tablespoon vanilla extract 1 tablespoon ground cinnamon 28 ounces pecans, chopped 3 cups self-rising flour
Nutrition Info
- 204.2 caloriescarbohydrate: 24.6 gcholesterol: 14.9 mgfat: 11 gfiber: 2.1 gprotein: 2.2 gsaturatedFat: 2.4 gservingSize: -sodium: 97.3 mgsugar: 16.4 gtransFat: : -unsaturatedFat: : -
Directions Aunt Bert's Fruitcake Cookies
Directions
-
Preheat oven to 250 degrees F (120 degrees C).
Place raisins, candied cherries, dates, and candied pineapple in a bowl, stir in 1/2 cup bourbon whiskey, set aside to soak.
Beat butter and brown sugar together in a large bowl with an electric mixer until light and fluffy. Beat one egg at a time into the butter mixture, beat in vanilla extract and cinnamon with last egg.
Stir pecans and fruit mixture into butter mixture, stir in self-rising flour alternately with remaining bourbon whiskey as needed to form a soft dough. Drop tablespoonfuls of dough 2 inches apart onto ungreased baking sheets.
Bake in the preheated oven just until cookies begin to look dry, about 30 minutes. Cool cookies on a wire rack, store in a sealed container lined with waxed paper.