About 5½ dozen cookies


  • 8 ounces candied
    pineapple, chopped
  • 4 ounces candied red
    cherries, quartered
  • 4 ounces candied green
    cherries, quartered
  • 4 ounces chopped candied
    orange peel
  • 2 cups chopped pecans or
    English walnuts
  • 1 cup dark or golden
    seedless raisins, or ½ cup of each
  • 1 cup chopped pitted dates
  • 1½ cups sifted flour,
  • 1 teaspoon baking powder
  • ½ to 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ginger
  • ¼ teaspoon ground cloves
  • ½ cup butter or margarine
    or shortening, at room temperature
  • ½ cup light or dark brown
    sugar, firmly packed or the equivalent of ½ cup brown sugar in
    granulated brown sugar substitute, firmly packed
  • 2 eggs, or the equivalent
    of 2 eggs in egg substitute, IE, Egg Beaters, lightly beaten, at room temperature
  • 1/3 cup bourbon whiskey or
    brandy or dark rum or red or tawny port wine or orange juice
  • Additional bourbon whiskey
    or brandy or rum or red or tawny port wine or orange juice as desired


In a large bowl, combine
fruits and nuts; dredge with ¾ cup flour, coating fruits and nuts well.  Set mixture aside.

Sift the remaining ¾ cup flour
with baking powder and spices, mixing well; set aside. 

Cream butter thoroughly in a
large bowl; gradually add brown sugar, beating well with an electric
mixer.  Add eggs, mixing well.  Stir in flour/spice mixture.  Add 1/3 cup bourbon or brandy or rum or port
wine or orange juice.  Fold in flowered
fruit and nut mixture. 

Drop dough by rounded teaspoonfuls onto greased baking
sheets, about 2 inches apart.  Bake in a
preheated slow oven (325 degrees F.) for 13 to 15 minutes or until done.
Transfer cookies from baking sheets and cool on wire racks.  Store in an airtight container in a cool dry
area.  May sprinkle cookies with a few
drops of bourbon, brandy, or rum or port wine or orange juice periodically, if

 Variation: Fill miniature muffin pans (1½ inches in diameter)
lined with paper or foil baking cups almost full of dough.  Bake in a preheated slow oven (325 degrees
F.) for 18 to 20 minutes or until a cake tester inserted in center of each comes
out clean.  Cool and store as previously
directed.  May sprinkle with bourbon,
brandy or rum as previously directed, if desired. 

blog comments powered by Disqus