Aunt Bert's Fruitcake Cookies

Like bite-size rich fruitcakes, this big batch of Christmas cookies is loaded with bourbon-soaked dried fruit, candied fruit, and pecans.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 204 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

Drop tablespoonfuls of dough 2 inches apart onto ungreased baking sheets.

Step 3

Gather all ingredients. Preheat oven to 250 degrees F (120 degrees C).

Step 4

Beat butter and brown sugar together in a large bowl with an electric mixer until light and fluffy.

Step 5

Beat one egg at a time into the butter mixture; beat in vanilla extract and cinnamon with last egg.

Step 6

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.

Step 7

Bake in the preheated oven just until cookies begin to look dry, about 30 minutes.

Step 8

Cool cookies on a wire rack; store in a sealed container lined with waxed paper.