Aunt Bert's Fruitcake Cookies
Description
Like bite-size rich fruitcakes, this big batch of Christmas cookies is loaded with bourbon-soaked dried fruit, candied fruit, and pecans.
Ingredients
•
1 pound white raisins
•
1 pound red and green candied cherries, chopped
•
1 pound dates, pitted and chopped
•
6 slices candied pineapple, chopped
•
1 cup bourbon whiskey, divided, or as needed
•
1 cup butter, softened
•
1 cup brown sugar
•
3 eggs
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1 tablespoon vanilla extract
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1 tablespoon ground cinnamon
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28 ounces pecans, chopped
•
3 cups self-rising flour
Directions
1
Gather all ingredients. Preheat oven to 250 degrees F (120 degrees C).
2
Place raisins, candied cherries, dates, and candied pineapple in a bowl; stir in 1/2 cup bourbon whiskey; set aside to soak.
3
Beat butter and brown sugar together in a large bowl with an electric mixer until light and fluffy.
4
Beat one egg at a time into the butter mixture; beat in vanilla extract and cinnamon with last egg.
5
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.
6
Drop tablespoonfuls of dough 2 inches apart onto ungreased baking sheets.
7
Bake in the preheated oven just until cookies begin to look dry, about 30 minutes.
8
Cool cookies on a wire rack; store in a sealed container lined with waxed paper.