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Title: St. Steven's Fruitcake Cookies
Categories: Cookies, Fruits, Nuts, Booze
Yield: 2 Dozen
1 c Butter
2 c Sugar; all white or all
- brown or one cup of each
3 c All-purpose flour; sifted
2 lg Eggs
3 tb Baking powder
1/2 ts Salt
1/2 ts Ground cloves
1/2 ts Nutmeg
2 ts Cinnamon
1/4 c Brandy, rum, sherry, port,
- red wine, or fruit juice
1 c Raisins
1 c Walnuts, pecans, filberts,
- or un-blanched almonds;
- coarse chopped
1 lb Candied fruit (2 c); chopped
Cream the butter, cream in the sugar, and beat in the eggs. Stir in
the flour sifted with the baking soda, salt, and spices. Add the
liquid and then the raisins, nuts, and fruit cake fruits.
With a greased tablespoon dip up 3/4 ts of dough, push from the
spoon with another greased teaspoon onto a well-buttered or oiled
cookie sheet.
Bake in a pre-heated 350°F/175°C oven for 10 minutes or until the
edges are a delicate brown. Do not over-bake or the fruit will
become hard. Remove from the pans while still warm. Cool on a rack
to room temperature and store in airtight containers.
These freeze well and are better if aged for a week before eating.
From the newsletter of St Stephen's Anglican Church
A parish in the classical Anglican tradition
Recipe FROM:
http://www.ststeve.com
Uncle Dirty Dave's Archives
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