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Fruit Cake Cookies
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Even if you don't like fruit cake, you will like these

C.J.'s Mom


  • 1/2 lb (.2 kg). butter (not margarine), softened
  • 4 large eggs
  • 3 cups (700 ml) self-rising flour
  • 1/2 tsp (2 ml). nutmeg
  • 1/4 tsp (1 ml). each cloves, allspice and cinnamon
  • 1 cup (225 ml). brown sugar
  • 1 tsp (5 ml). baking soda
  • 3 tbsp (45 ml). buttermilk
  • 1 tsp (5 ml). vanilla
  • 1 lb (.5 kg). pecans, chopped
  • 1 lb (.5 kg). white raisins
  • 1/2 lb (.2 kg). red cherries
  • 1/2 lb (.2 kg). green cherries
  • 1 lb (.5 kg). candied pineapple
  • 6 oz (168 grm). bourbon
  • Cut cherries and pineapple into very small pieces.
  • In a large bowl, combine cherries, raisins, pineapple and pecans.
  • Mix in one cup of the flour making sure that all fruit is coated.
  • Set aside.
  • In another bowl, mix brown sugar with butter until creamy.
  • Add eggs, one at a time, mixing after adding each egg.
  • Add spices, buttermilk and vanilla then mix.
  • Mix baking soda with remaining 2 cups (475 ml) of flour then add to butter mixture.
  • Mix well.
  • Pour the butter mixture over the fruit mixture.
  • Add bourbon gradually.
  • Mix well.
  • Scoop by tsp onto greased cookie sheet.
  • Bake at 350 degrees (175 C.) for approximately 11 - 13 minutes.
I believe my mom got this recipe from her friend who lives in Bush, Louisiana. She makes them bite-size because they are rich. She makes them at Christmas and everyone just goes crazy over them. Even people who don't like fruit cake love these cookies. Store in tupperware or covered container.

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