Fruitcake Cookies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 cup butter
1 cup sugar
3 eggs
3 1/2 cups plain all purpose flour
1 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. allspice
1 pinch salt
1 lb. candied cherries (I use 8 oz. red and 8 oz. green but it really doesn't matter)
1 lb. candied pineapple
1 med. box golden raisons
7 cups of pecans (sometimes I mix pecans and walnuts)
1/2 cup cooking sherry (optional)
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Directions: |
Directions:Chop nuts. Chop candied fruits. Pour sherry over fruit. (I use a food processor and chop the nuts first, then the fruit) Get butter to room temp. and cream with sugar in a huge bowl. (I use a deep 2 gallon stainless steel bowl) In a separate bowl sift flour, salt, cinnamon, cloves and allspice together. Add eggs to butter and sugar and mix in one at at time. Slowly add flour until all blended well. Blend in candied fruit and nuts. It takes some arm power to mix it. It will look really thick and gooey. That's the way it is supposed to look. Drop by tablespoons onto cookie sheets. I line my cookie sheets with parchment paper and use the same paper for several batches. Cook at 350 F for 13 to 15 min until bottoms are brown. I scoop them onto racks and cool them, but you could let them cool on the cookie sheet. This makes about 5 to 6 dozen cookies. They are very chewy and delicious. |
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Number Of
Servings: |
Number Of
Servings:8-12 dozen |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: Merita Nixon recipe
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