Aunt Bert's Fruitcake Cookies

Aunt Bert's Fruitcake Cookies

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.

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

Recipe Instructions

Step 1
Preheat oven to 250 degrees F (120 degrees C).
Step 2
Place raisins, candied cherries, dates, and candied pineapple in a bowl; stir in 1/2 cup bourbon whiskey; set aside to soak.
Step 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.
Step 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.
Step 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.
Aunt Bert's Fruitcake Cookies

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

Categories

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