Fruitcake Cookies

I make these cookies in place of Fruitcakes. They go much faster. These cookies will keep indefinitely in the refrigerator, or store in a closed tin after baking. They are better after several days. Best if made a week or two before Christmas, and hope some are left for Christmas

In a medium bowl, dredge candied fruit and raisins in 1 cup flour. In a large bowl, cream together brown sugar and butter. Beat in eggs. Gradually beat in bourbon and milk. Mix in remaining...


Ingredients

  • 1 cup butter
  • 2 cups packed light brown sugar
  • 4 eggs
  • 1 pound golden raisins
  • 1 pound raisins
  • 1/2 pound red candied cherries
  • 1/2 pound red candied pineapple
  • 1/2 pound green candied cherries
  • 1/2 pound green candied pineapple
  • 1 cup bourbon
  • 2 tablespoons milk
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 3 1/2 cups all-purpose flour
  • 1 pound walnut halves
  • 1 pound pecan halves

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