Fruitcake cookies #1
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Butter |
| 1½ | cup | Light brown sugar |
| 4 | Eggs | |
| 3½ | cup | Sifted flour |
| 1 | teaspoon | Cinnamon |
| 1 | teaspoon | Cloves |
| 1 | teaspoon | Soda |
| 1 | teaspoon | Allspice |
| 1 | teaspoon | Nutmeg |
| 1 | cup | Bourbon |
| 6 | cups | Pecan halves |
| 1 | pounds | Raisins |
| 2 | pounds | Candied cherries (or fruit) |
| ½ | cup | Sifted flour |
Directions
Beat butter and sugar until light and fluffy. Stir in eggs, one at a time.
Sift together 3-½ cups flour, spices and soda; add alternately with bourbon to eggs. Combine pecans, raisins, fruit and ½ cup flour. Add to dough. Drop by teaspoon onto greased cookie sheet. Bake at 300 about 15 minutes. Cool. Store in layers, separated by waxed paper, in closely covered tin box.
MRS D.L. LOOMIS (ESTELLE)
POPLAR GROVE, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .