Aunt Bert's Fruitcake Cookies
Recipe information
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Cooking:
30 min.
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Servings per container:
70
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Source:

Ingredients for - Aunt Bert's Fruitcake Cookies

1. White raisins - 1 pound
2. Red and green candied cherries, chopped - 1 pound
3. Dates, pitted and chopped - 1 pound
4. Candied pineapple, chopped - 6 slices
5. Bourbon whiskey, divided, or as needed - 1 cup
6. Butter, softened - 1 cup
7. Brown sugar - 1 cup
8. Eggs - 3
9. Vanilla extract - 1 tablespoon
10. Ground cinnamon - 1 tablespoon
11. Pecans, chopped - 28 ounces
12. Self-rising flour - 3 cups

How to cook deliciously - Aunt Bert's Fruitcake Cookies

1. Stage

Preheat oven to 250 degrees F (120 degrees C).

2. Stage

Place raisins, candied cherries, dates, and candied pineapple in a bowl; stir in 1/2 cup bourbon whiskey; set aside to soak.

3. Stage

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.

4. Stage

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.

5. Stage

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.