Ruby's Fruitcake Cookies

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Total Time
8hrs
Prep
2 hrs
Cook
6 hrs

This is my aunt Ruby's recipe, which I have been baking every year for the last 13 years. All I can say is, without a doubt, they are definitely worth the full day's effort to make. Plus...these can be baked and stored for months in the freezer.

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Ingredients

Nutrition

Directions

  1. (This is the labor intensive part, but gives the best result). Cut into small pieces (quartered or smaller but still distinct pieces) the candied fruit and dates; and chop the pecans.
  2. Preheat oven to 250 degrees F.
  3. In a separate bowl, combine flour and spices.
  4. In a very large mixing bowl, cream butter& sugar.
  5. Add eggs one at a time.
  6. Add milk and Bourbon.
  7. Add the flour and spices mixture.
  8. Fold in fruit& nuts.
  9. (Messy, but this is easier done by hand).
  10. Drop by approximately 1 Tsp amounts onto a cookie sheet.
  11. They don't spread very much, so can be placed closely together.
  12. I can usually get about 30 on one cookie sheet.
  13. Bake each batch for 20-30 minutes.
  14. They should be slightly browned, firm but not hard.
  15. Be careful not to over bake.