- 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
- 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 flour and spices. Stir in fruit and nuts. Refrigerate overnight.
- Preheat oven to 350 degrees F (175 degrees C). Drop dough by teaspoonfuls, about 2 inches apart, onto ungreased cookie sheets.
- Bake for approximately 15 minutes. Remove from oven, and cool on wire racks.
08/03/2019
recipepes.com
fruitcake cookies, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
