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.
- 1 cup light brown sugar (packed)
- 1 cup butter
- 4 eggs
- 3 teaspoons milk
- 1⁄4 cup Bourbon (not optional)
- 2 lbs candied fruit (cherries)
- 1⁄2 lb raisins
- 1⁄2 lb dates
- 1⁄2 lb pecans
- 3 cups plain flour
- 1 teaspoon nutmeg
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- 1 teaspoon ground cloves
- (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.
- Preheat oven to 250 degrees F.
- In a separate bowl, combine flour and spices.
- In a very large mixing bowl, cream butter& sugar.
- Add eggs one at a time.
- Add milk and Bourbon.
- Add the flour and spices mixture.
- Fold in fruit& nuts.
- (Messy, but this is easier done by hand).
- Drop by approximately 1 Tsp amounts onto a cookie sheet.
- They don't spread very much, so can be placed closely together.
- I can usually get about 30 on one cookie sheet.
- Bake each batch for 20-30 minutes.
- They should be slightly browned, firm but not hard.
- Be careful not to over bake.
I tried these cookies or something similar at my husbands great aunts house. I just loved them. I kept asking for her recipe and she just never wanted to share it. So finally I went on line pulled them up and chose this one. It is absolutely wonderful and possibly even better than the ones I had eaten. The do freeze up great and everyone loves them that tries them. They are definitly going to the cookie swap this year. I also found a quick shortcut. You can buy the large container of pre chopped fruit cake fruit that comes with red and green cherries and the little pineapple chunks instead of doing all that chopping yourself and I also purchase the dates that are pre chopped. This speeds the process up incredibly and tastes emmm just as good....
These are wonderful, just the right about of spice. My DH who says he hates fruitcake raves about how good these cookies are. I'll be making them again next year. Thanks for posting.
This is a "keeper", good flavor and texture. Did not bake at 250^F., instead used 350^F for about 15-17 minutes and the cookies came out great. The spices are well balanced and substituted rum in place of bourbon. Will use more rum next time in order to enhance the flavor.