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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."
Ingredients :
- 1 pound white raisins
- 1 pound red and green candied cherries, chopped
- 1 pound dates, pitted and chopped
- 6 slices candied pineapple, chopped
- 1 cup bourbon whiskey, divided, or as needed
- 1 cup butter, softened
- 1 cup brown sugar
- 3 eggs
- 1 tablespoon vanilla extract
- 1 tablespoon ground cinnamon
- 28 ounces pecans, chopped
- 3 cups self-rising flour
Instructions :
Prep : 30M | Cook : 70M | Ready in : 1H |
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- Preheat oven to 250 degrees F (120 degrees C).
- Place raisins, candied cherries, dates, and candied pineapple in a bowl; stir in 1/2 cup bourbon whiskey; set aside to soak.
- 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.
- 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.
- 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.
Notes :
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