Aunt Bert's Fruitcake Cookies recipe

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Ingredients

1 pound white raisins
1 pound red and green candied cherries, chopped
1 pound dates, pitted and chopped
6 slices candied pineapple, chopped
1 cup bourbon whiskey, divided, or as needed
1 cup butter, softened
1 cup brown sugar
3 eggs
1 tablespoon vanilla extract
1 tablespoon ground cinnamon
28 ounces pecans, chopped
3 cups self-rising flour

Nutrition Info

204.2 calories
carbohydrate: 24.6 g
cholesterol: 14.9 mg
fat: 11 g
fiber: 2.1 g
protein: 2.2 g
saturatedFat: 2.4 g
servingSize: -
sodium: 97.3 mg
sugar: 16.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 250 degrees F (120 degrees C).

  2. Place raisins, candied cherries, dates, and candied pineapple in a bowl, stir in 1/2 cup bourbon whiskey, set aside to soak.

  3. Beat butter and brown sugar together in a large bowl with an electric mixer until light and fluffy. Beat one egg at a time into the butter mixture, beat in vanilla extract and cinnamon with last egg.

  4. Stir pecans and fruit mixture into butter mixture, stir in self-rising flour alternately with remaining bourbon whiskey as needed to form a soft dough. Drop tablespoonfuls of dough 2 inches apart onto ungreased baking sheets.

  5. Bake in the preheated oven just until cookies begin to look dry, about 30 minutes. Cool cookies on a wire rack, store in a sealed container lined with waxed paper.

Recipe Yield

140 cookies

Recipe Note

Uncle Lucky and Aunt Bert's fruitcake cookies are a Virginian Christmas tradition. The cookies will soften and the flavour will mature when stored. The longer the cookies sit, the more the flavour will develop. They also freeze well.

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