Fruitcake Cookies
1 pound box golden raisins
1⁄2 cup bourbon
1⁄2 cup margarine
1 cup brown sugar
4 eggs
3 cups sifted flour
3 teaspoons baking soda
3 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon powdered cloves (optional)
3 cups pecans, chopped
1⁄2 pound green pineapple, cut up
1 pound candied cherries, cut up
1⁄2 cup bourbon
1⁄2 cup margarine
1 cup brown sugar
4 eggs
3 cups sifted flour
3 teaspoons baking soda
3 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon powdered cloves (optional)
3 cups pecans, chopped
1⁄2 pound green pineapple, cut up
1 pound candied cherries, cut up
Soak raisins 1 hour in bourbon until plump. Preheat oven to 300 to 325 degrees. Beat margarine and gradually beat in sugar; add eggs one at a time, beating well after each.
In a separate bowl, mix flour with soda and spices; add to butter mixture. Add raisins and bourbon to butter mixture along with nuts and fruits. Combine well.
Drop from teaspoons onto greased cookie sheets. Bake 15 minutes. Store in airtight containers or freeze.
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