Christmas Fruit Cookies
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.
Hope, United States
over 2 years ago
I could taste these as soon as I saw their picture in the recipe - my gramma was makin’ ‘em for me over 60 years ago! Whatta find! THANK YOU