- Course: Cakes & Candy
- Yield : 1
- Servings : 5 to 6 dozens
- Prep Time : 45m
- Cook Time : 18m
- Ready In : 1:3 h
- Add to Recipe Box
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
Reserve one cup flour and in a separate bowl mix the remaining flour, baking soda and spices together
Chop the candied fruits into small pieces.
Using the reserved one cup flour dredge the chopped fruit and pecans and set aside
Cream the brown sugar and the butter together; stir in the milk
Add the eggs to the creamed butter and sugar
Add the whiskey and combine
Combine with the flour to the mixture gradually
Fold in the candied fruit, raisins and nuts into the mixture
Drop by tablespoon full onto slightly greased cookie sheet
Bake 325 at degrees 15 - 18 minutes until lightly brown
Editor's Note - Rum or Orange juice may be substituted for Whiskey, Dates may be substituted for Candies Cherries.