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A fruit cookie that gets
better with age.
Christmas
Lizzies
- 1/2 cup bourbon
- 3 cups raisins
- 3 cups candied cherries
- 2 cups dried citron or
lemon peel
- 1 1/2 cups all-purpose
flour
- 1 1/2 teaspoons baking
soda
- 1 1/2 teaspoons ground
cinnamon
- 1 1/2 teaspoons ground
nutmeg
- 1/2 teaspoon ground cloves
- 1/4 cup butter
- 1/2 cup firmly packed
brown sugar
- 2 large eggs
- 4 cups pecan halves
- Soak fruits in bourbon
at least 1 hour to plump.
- Preheat oven to 325°F
(160°C). Lightly grease baking sheets.
- In medium bowl, combine
flour, baking soda, cinnamon, nutmeg and cloves. Set aside.
- In large bowl with electric
mixer, cream butter until fluffy. Gradually add sugar and eggs.
Add flour mixture, stirring
to combine, then add fruit and nuts and stir until just mixed
.
- Drop spoonful onto prepared
baking sheets.
- Bake on top shelf of oven
for 15 minutes or until
golden brown, turning baking sheet around halfway through to
ensure even browning.
- Transfer to wire racks
for cooling.
- Store in an airtight container.
Makes 6 dozen.
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