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Aunt Bert's Fruitcake Cookies
Aunt Bert's Fruitcake Cookies
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Indulgent Christmas bourbon fruitcake cookies with candied fruit and pecans.
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
  • 1 tablespoon vanilla extract
  • 1 tablespoon ground cinnamon
  • 28 ounces pecans, chopped
  • 3 cups self-rising flour
Instructions:
  • Preheat the oven to 250°F (120°C) to create the perfect cooking environment.
  • Combine raisins, candied cherries, dates, and candied pineapple in a bowl. Mix in 1/2 cup of flavorful bourbon whiskey and let it soak for a delicious infusion.
  • Using a large bowl and an electric mixer, whip together the butter and brown sugar until creamy. Add eggs one at a time, mixing well after each addition. Blend in the vanilla extract and cinnamon with the final egg.
  • Fold the pecans and fruit mixture into the butter mixture, then gently mix in the self-rising flour and remaining bourbon whiskey as required to make a soft dough. Spoon out tablespoonfuls of dough onto ungreased baking sheets, placing them 2 inches apart.
  • Bake in the preheated oven until cookies just start to look dry, approximately 30 minutes. Allow the cookies to cool on a wire rack and then store them in a sealed container lined with waxed paper.

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