Name: Aunt Bert's Fruitcake Cookies
Prep time: 30 min
Cook time: 30 min
Yield: 70
Ingredients: White raisins - 1 pound; Red and green candied cherries, chopped - 1 pound; Dates, pitted and chopped - 1 pound; Candied pineapple, chopped - 6 slices; Bourbon whiskey, divided, or as needed - 1 cup; Butter, softened - 1 cup; Brown sugar - 1 cup; Eggs - 3; Vanilla extract - 1 tablespoon; Ground cinnamon - 1 tablespoon; Pecans, chopped - 28 ounces; Self-rising flour - 3 cups

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.