Tin lizzies
10 dozen
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Brown sugar |
| ½ | cup | Butter or margarine |
| 4 | Eggs; well beaten | |
| 4 | ounces | Bourbon |
| 3 | teaspoons | Baking soda; dissolved in |
| . 3 Tbsp milk | ||
| 1 | pounds | Pecans; shelled |
| ½ | pounds | Raisins |
| 1 | pounds | Candied cherries; cut in 1/2 |
| 1 | pounds | Candied pineapple |
| 1 | teaspoon | Cinnamon |
| 1 | teaspoon | Nutmeg |
| dash | Salt | |
| 3½ | cup | Flour; sifted |
Directions
Cream the margarine and sugar. Add the eggs, bourbon and milk mixture. Add all the remaining ingredients.
Drop by teaspoonfuls onto a greased cookie sheet and bake at 250 degrees until brown as desired, about 30 to 40 minutes.
These cookies keep particularly well when stored in an airtight container.
Nutritional analysis per cookie: 94 calories, 4g fat, 14g carbohydrates, 8mg cholesterol, 40mg sodium, 39 percent of calories from fat.
** Fort Worth Star Telegram -- Food section -- 29 November 1995 ** Posted by The WEE Scot -- paul macGregor Submitted By PAUL MACGREGOR On 12-24-95