Whiskey Fruit Cookies

Old family recipe that I always fool with. I’ve substituted frozen cherries and pineapple chunks cooked in honey when I couldn’t get the best candied fruit; this changes the look and texture but still tastes good.

Preheat oven to 300 degrees.

Cream:
1 cup brown sugar
¼ cup butter

Add:
2 eggs, beaten
1 ½ tsp. soda dissolved in 1 ½ tsp. milk

Sift together:
1 ½ cups flour
½ tsp. nutmeg
½ tsp. cinnamon
¼ tsp. cloves

Add to flour mixture, then add to butter mixture:
1 lb. white raisins (I think grandmother meant muscats. I like dark untreated raisins.)
½ lb. candied cherries
¼ lb. candied pineapple

Add slowly:
½ cup whiskey (bourbon is good too)

Followed by:
1 lb. (2 cups) pecan halves (don’t chop)

Drop from teaspoon (the kind you use for tea) on greased cookie sheet (I use parchment paper). Bake about 20 minutes. Enjoy!

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