Reviewed: Nov. 22, 2010

These came out dry for me though I haven't had one today, all reviews indicate they are better a day after baked. I made them larger than the recipe indicated and baked them 14 min. That seemed to help. The flavor is great though. I used spiced rum.

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Reviewer:

Gwenevere

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Cooking Level: Expert

Home Town: Strasburg, Ohio, USA

Living In: Beach City, Ohio, USA

Reviewed: Nov. 30, 2009

I made these for my brother who was serving in Korea and have sent them every Xmas since. I wrap 2 back to back in Saran & tie with Xmas wire or yarn. No need for a metal can for mailing. Just fill the box with the wrapped cookies & add a few candy canes.He refuses to let me stop this tradition. I'm 73 now!

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Reviewer:

Ann

Reviewed: Jan. 11, 2007

My sister in West Va gave this recipe to me, and I have made it many times..It is the best cookie I have eaten..the only fruit I put in is the candied cherries, it is unfornutate that we can only buy these at thanksgiving or christmas.I too thought the batter would not cover the fruits and nuts, but it is perfect..I highly recommend....

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Reviewer:

janie

Reviewed: Nov. 1, 2004

These are best if you seal them up for at least a week before serving. I first found this recipe in a circa 1965 magazine, and found that it got even BETTER if you soak the raisins OVERNIGHT. It works well with 'most any full-flavored liquor such as a dark rum or a brandy. I'm working on a light-batter version as well.

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Reviewer:

MOMHENCLUCK

Reviewed: Dec. 11, 2003

Good. I was a little concerned that the amount of batter I had wouldn't cover all the fruit and nuts, but it did. The bourbon is very strong, I used Jack Daniels.

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