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This recipe was featured in Cookies & Candies.
Sandy Thomas | Pedernales EC
“Even your friends who dislike fruitcake will love these cookies!” Thomas says. “They are so festive on a holiday table and are delicious with eggnog, punch and coffee. These cookies freeze well.”
1 cup dark seedless raisins
1/2 cup bourbon
1/4 cup (1/2 stick) unsalted butter, softened
1/2 cup packed brown sugar
1 1/2 cups flour
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons baking soda
16 ounces candied red cherries, halved
8 ounces candied green cherries, halved
8 ounces candied pineapple, diced
4 ounces diced citron mix
2 cups pecan halves or slightly broken pieces (leave in large pieces)
1. Soak raisins in bourbon overnight. Set aside—do not drain.
2. Preheat oven to 325 degrees. In a mixing bowl, cream the butter and gradually add the brown sugar. Add eggs and beat well.
3. In a separate bowl, mix flour with spices and baking soda. Add to butter mixture. (The dough will be very sticky.)
4. Fold in the raisins with the bourbon, red and green cherry halves, pineapple and citron. Fold in pecan halves or pieces.
5. Line baking sheets with parchment. Drop cookies by heaping teaspoonfuls about 1 inch apart on the parchment. Bake 12–15 minutes, until the appearance of the dough is dry and not sticky. Store in an airtight container.
Makes 4 dozen cookies.