Whiskey Cookies

  • Yield : 1
  • Servings : 5 to 6 dozens
  • Prep Time : 45m
  • Cook Time : 18m
  • Ready In : 1:3 h
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In Memory of Marylin DeMarcy Morvant

This cookie is know by several names – Christmas Lizzies Fruitcake Cookies, Candied Fruit and Bourbon Cookies, Christmas Fruit Cookies, and Fruitcake Drops.
This recipe offered a special memory for Maw-Maw who first tasted this cookie 50 plus years ago while working for a remarkable lady. An exceptional baker, cook and boss.

Maw-Maw was so excited when her daughter found the “old recipe” and shared.


  • 1 cup brown sugar
  • 1/2 cup (8 tablespoon) butter softened
  • 4 eggs
  • 3 teaspoon milk
  • 3 teaspoon baking soda
  • 3 cups flour
  • 1 teaspoon cinnamon
  • 1 teaspoon allspice
  • 1 1/2 pounds pecans (4-6 cups)
  • 1 box white raisins
  • 1 cup candied red and green cherries chopped
  • 1 cup candied pineapple
  • 1/2 to 1 cup whiskey


Step 1

Reserve one cup flour and in a separate bowl mix the remaining flour, baking soda and spices together

Step 2

Chop the candied fruits into small pieces.

Step 3

Using the reserved one cup flour dredge the chopped fruit and pecans and set aside

Step 4

Cream the brown sugar and the butter together; stir in the milk

Step 5

Add the eggs to the creamed butter and sugar

Step 6

Add the whiskey and combine

Step 7

Combine with the flour to the mixture gradually

Step 8

Fold in the candied fruit, raisins and nuts into the mixture

Step 9

Drop by tablespoon full onto slightly greased cookie sheet

Step 10

Bake 325 at degrees 15 - 18 minutes until lightly brown

Step 11

Editor's Note - Rum or Orange juice may be substituted for Whiskey, Dates may be substituted for Candies Cherries.

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