Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Holiday Cookies
Fruits/nuts Beverages
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Brown sugar
1/4 c Butter
1 1/2 ts Soda
1 t Ground cloves
1 t Ground nutmeg
1 t Ground cinnamon
2 Eggs, beaten
6 tb Whiskey or brandy
1 1/2 tb Buttermilk
1 1/2 c Flour, divided
1/2 lb Seedless white raisins
1/2 lb Chopped dates OPT
1 lb Candied cherries,
-cut in half
1/2 lb Chopped citron OR
4 oz Grated lemon peel plus
4 oz Grated orange peel
1 lb Pecans, chopped or halved
Heat oven to 250 degrees. Cream together sugar,
butter, soda, cloves, nutmeg, and cinnamon. Add
beaten eggs and mix well, then add buttermilk, liquor,
and one-half cup of the flour. In a separate bowl,
combine fruits and pecans with the remaining one cup
flour, then mix into a batter. Drop by tablespoonful
(a clump about the size of a small egg) onto greased
cookie sheets and bake for 35 minutes. Bake one sheet
at a time; remaining batter can stand either in mixing
bowl or, after being dropped, on baking sheets without
loosing its quality. When done, cool, pack in shallow
tin or other container, and cover with cheesecloth.
Drizzle with whiskey and brandy through the
chessecloth; repeat every few days. No need to
refrigerate. Can be made three weeks ahead of
Christmas. Can be eaten immediately after cooling.
Per serving (48): 162 calories, 2 g protein, 9 g fat,
21 g carbohydrate, 17 mg cholesterol, 66 mg sodium.
