Christmas Fruit Cookies
1.0k
Just like little fruitcakes! I soaked my fruit in the bourbon overnight. Easy recipe to put together and great way to use extra fruit from making my fruitcakes.
Ingredients
| ½ | cup |
vegetable shortening
|
* |
| ½ | cup |
brown sugar
firmly packed |
* |
| 2 | large |
eggs
|
|
| ½ | teaspoon |
vanilla extract
|
|
| ½ | teaspoon |
baking soda
|
|
| 1 ½ | tablespoon |
buttermilk
|
|
| 1 | cup |
all-purpose flour
|
|
| ¼ | teaspoon |
allspice
|
* |
| ¼ | teaspoon |
nutmeg
|
* |
| ¼ | teaspoon |
cinnamon
|
* |
| ¼ | cup |
bourbon whiskey
|
* |
| ½ | pound |
golden raisins
|
|
| ½ | pound |
candied cherries
|
|
| ½ | pound |
candied pineapple
|
|
| ½ | cup |
all-purpose flour
|
|
| 1 ½ | cup |
pecans
chopped |
Directions
Cream shortening and sugar; beat in eggs and add vanilla.
Dissolve soda in buttermilk.
Combine 1 cup flour and spices; add to creamed mixture alternately with buttermilk and bourbon.
Beat well after each addition.
Coat fruit with ½ cup flour; stir fruit and nuts into batter.
Drop by teaspoonfuls onto greased baking sheets and bake at 350℉ (180℃) for 10 to 15 min.
Makes 6 dozen cookies.
