Don’t let your distaste for fruitcake keep you from giving these fruity, nutty tidbits a place on your Yuletide cookie platter. Even those who don’t care for traditional fruitcake find these a festive, holiday treat.
This is an heirloom recipe. I remember my mother making it in the 50’s and I’ve made it many-a Christmas thereafter. My sister-in-law used to make me a batch each year when I was occupied with political pursuits. Since she’s no longer with us, I may have to return to making these myself. 🙂
Happily, this recipe makes 5 dozen cookies, enough to see you into the New Year.
Bourbon Fruitcake Cookies
- 1 cup butter
- 1 cup firmly packed brown sugar
- 3 eggs
- 3 cups unsifted, all-purpose flour
- 2 tsp. baking soda
- 1 tsp. cinnamon
- 1/2 tsp. cloves
- 1/2 tsp. fresh nutmeg
- 3 Tbs. milk
- 1/2 cup bourbon
- 1 cup candied pineapple, chopped
- 1 cup candied red cherries, chopped
- 1 cup candied green cherries, chopped
- 1 cup dates, chopped
- 2 cups golden raisins
- 4 cups chopped pecans
Cream butter and sugar, mixing well. Add the eggs and beat well. Combine flour, baking soda, and spices; add the butter/sugar mixture to the dry ingredients, alternating with the milk and mixing well after each addition. Stir in bourbon, fruit and nuts and mix well to incorporate.
Drop heaping teaspoons onto a greased cookie sheet and bake at 325 degrees for 13 minutes or until golden brown. Cool on a wire rack. Makes approximately 5 dozen cookies.