Recipe by Mary
"Fruit cake-like cookies. Store in an airtight container. The can also be frozen. Cookies are better after a few days, they soften."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
packed brown sugar
1 1/2 cups
1 1/2 teaspoons
1 1/2 teaspoons
1 1/2 teaspoons
diced candied lemon peel
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.
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....
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.
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!
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.
We make these every year, the recipe we have is on an index card, and is a copy of the original recipe from my mother-in-law,possibly from Woman's Day magazine, 1965???, the ingredients are almost the same, except that margarine is used instead of butter above(how 60's is that?), but the procedure is written differently, here it is verbatim:
"Cream margarine; gradually beat in sugar. Add eggs, one at a time, beating well after each addition. Sift flour with soda and spices; add to butter mixture. Soak raisins in bourbon at least 1 hour to plump; then add to butter mixture along with nuts and fruit. Drop from teaspoon on buttered cookie sheets. Bake in moderate oven (325 degrees F) about 15 minutes. Store in airtight container. Can be frozen. Makes 120.
Note: these cookies are especially good with holiday eggnogs."
and yes, it says eggnogs, plural. We always use butter instead of the margarine and they come out great.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/60 of a recipe
Servings Per Recipe: 60
Amount Per Serving
Calories from Fat: 56
Rated, reviewed, and ready to satisfy your sweet cravings.
Essential eats, sips, and tips for your next gathering.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
Buttery sugar cookies perfect for the holidays or any occasion.
These charming Christmas wreaths are festive and tasty.
See how to make rich, amazing fudge with no dairy.