These festive cookies are filled with candied cherries, dates, and pecans, along with bourbon and chopped pineapple. They are a snap to mix up and drop onto the baking sheet.
Feel free to mix the dried fruits up, replacing the raisins with more candied cherries and citron, or substitute citron or more candied cherries for the dates. Or use dried sweetened cranberries instead of raisins.
Make these cookies for the holidays and serve them with eggnog or a spiced holiday drink. The cookies freeze well, a real convenience when you have unexpected guests or events.
- 1/2 cup light brown sugar, packed
- 5 tablespoons butter
- 2 large eggs, beaten
- 1 1/2 cups flour, 6 3/4 ounces
- 1 1/2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1 tablespoon milk
- 1 pound raisins
- 8 ounces candied cherries, red and/or green, chopped
- 8 ounces dates, chopped
- 1 pound chopped pecans
- 8 ounces candied pineapple, chopped
- 1/2 cup bourbon or orange juice
Heat the oven to 325° F (165° C/Gas 3). Grease a cookie sheet or line it with parchment paper or a silicone baking mat.
In a mixing bowl with electric mixer, cream together sugar and butter. Beat in the eggs until well blended.
Sift flour and soda together then add to egg mixture, beating on low speed until blended; stir in milk. Add remaining ingredients and mix well.
Drop by spoonfuls onto the prepared cookie sheet.
Bake for 12 to 15 minutes, or until the cookies are lightly browned.
Store the cookies in an airtight container or freeze them for 4 to 6 months.
The recipe makes about 7 dozen festive fruit cookies.
Freeze drops of cookie dough on a baking sheet in a single layer. Freeze the drops in containers separated by sheets of waxed paper. To bake the frozen drop cookies, place them on the prepared baking sheet and let them thaw at room temperature for about 35 to 40 minutes before baking.
Cool cookies completely before storing.
Wrap cookies tightly for freezing. Use airtight containers with waxed paper between layers or zip-close food storage bags with as much of the air removed as possible.
For much longer storage, freeze cookies in a single layer on a baking sheet, then vacuum seal them in bags and put them back in the freezer.
Defrost frozen baked cookies at room temperature for about 15 minutes.
Always check cookies for browning a few minutes before the minimum time.
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