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Chistmas Fruitcake Cookies


A little bourbon adds spirit to these great tasting fruitcake cookies.


  • 1/2 lb. candied green pineapple, chopped
  • 1 lb. candied red cherries, chopped
  • 2 (8 oz.) pkg. chopped dates
  • 2 cup chopped pecans
  • 1 1/2 cup all-purpose flour, divided
  • 1/4 cup butter, softened
  • 1/2 cup sugar
  • 2 eggs
  • 1/2 tsp. baking soda
  • 1 tbsp. ground cinnamon
  • 1/4 tsp. ground cloves
  • 1/4 tsp. ground nutmeg
  • 1 1/2 tbsp. milk
  • 3 tbsp. bourbon


Preheat oven to 300°. Combine fruits and pecans; dredge in 1 cup flour and set aside. Cream butter and add sugar. Using an electric mixer, beat at medium speed. Add eggs and beat well. Combine remaining flour, baking soda and spices. Add to creamed mixture, mixing well. Stir in milk and bourbon. Add fruit mixture and mix well. Batter will be stiff. Chill dough at least 1 hour. Drop chilled dough by heaping teaspoonsful onto lightly greased cookie sheets. Bake at 300° for 20 to 25 minutes or until lightly browned. Cool on wire racks.

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