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Prep Time: 120 Minutes Cook Time: 360 Minutes |
Ready In: 480 Minutes Servings: 20 |
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This is my aunt Ruby's recipe, which I have been baking every year for the last 13 years. All I can say is, without a doubt, they are definitely worth the full day's effort to make. Plus...these can be baked and stored for months in the freezer. Ingredients:
1 cup light brown sugar (packed) |
1 cup butter |
4 eggs |
3 teaspoons milk |
1/4 cup bourbon (not optional) |
2 lbs candied fruit (cherries) |
1/2 lb raisins |
1/2 lb dates |
1/2 lb pecans |
3 cups plain flour |
1 teaspoon nutmeg |
1 teaspoon baking soda |
1 teaspoon cinnamon |
1 teaspoon allspice |
1 teaspoon ground cloves |
Directions:
1. (This is the labor intensive part, but gives the best result). Cut into small pieces (quartered or smaller but still distinct pieces) the candied fruit and dates; and chop the pecans.
2. Preheat oven to 250 degrees F.
3. In a separate bowl, combine flour and spices.
4. In a very large mixing bowl, cream butter& sugar.
5. Add eggs one at a time.
6. Add milk and Bourbon.
7. Add the flour and spices mixture.
8. Fold in fruit& nuts.
9. (Messy, but this is easier done by hand).
10. Drop by approximately 1 Tsp amounts onto a cookie sheet.
11. They don't spread very much, so can be placed closely together.
12. I can usually get about 30 on one cookie sheet.
13. Bake each batch for 20-30 minutes.
14. They should be slightly browned, firm but not hard.
15. Be careful not to over bake.
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