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About 5½ dozen cookies


  • 8 ounces candied pineapple, chopped
  • 4 ounces candied red cherries, quartered
  • 4 ounces candied green cherries, quartered
  • 4 ounces chopped candied orange peel
  • 2 cups chopped pecans or English walnuts
  • 1 cup dark or golden seedless raisins, or ½ cup of each
  • 1 cup chopped pitted dates
  • 1½ cups sifted flour, divided
  • 1 teaspoon baking powder
  • ½ to 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ginger (optional)
  • ¼ teaspoon ground cloves
  • ½ cup butter or margarine or shortening, at room temperature
  • ½ cup light or dark brown sugar, firmly packed or the equivalent of ½ cup brown sugar in granulated brown sugar substitute, firmly packed
  • 2 eggs, or the equivalent of 2 eggs in egg substitute, IE, Egg Beaters, lightly beaten, at room temperature
  • 1/3 cup bourbon whiskey or brandy or dark rum or red or tawny port wine or orange juice
  • Additional bourbon whiskey or brandy or rum or red or tawny port wine or orange juice as desired


In a large bowl, combine fruits and nuts; dredge with ¾ cup flour, coating fruits and nuts well.  Set mixture aside.

Sift the remaining ¾ cup flour with baking powder and spices, mixing well; set aside. 

Cream butter thoroughly in a large bowl; gradually add brown sugar, beating well with an electric mixer.  Add eggs, mixing well.  Stir in flour/spice mixture.  Add 1/3 cup bourbon or brandy or rum or port wine or orange juice.  Fold in flowered fruit and nut mixture. 

Drop dough by rounded teaspoonfuls onto greased baking sheets, about 2 inches apart.  Bake in a preheated slow oven (325 degrees F.) for 13 to 15 minutes or until done. Transfer cookies from baking sheets and cool on wire racks.  Store in an airtight container in a cool dry area.  May sprinkle cookies with a few drops of bourbon, brandy, or rum or port wine or orange juice periodically, if desired.

 Variation: Fill miniature muffin pans (1½ inches in diameter) lined with paper or foil baking cups almost full of dough.  Bake in a preheated slow oven (325 degrees F.) for 18 to 20 minutes or until a cake tester inserted in center of each comes out clean.  Cool and store as previously directed.  May sprinkle with bourbon, brandy or rum as previously directed, if desired. 

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