Reviewed: Dec. 20, 2000

I'll bet you didn't know you were a hero and saved my life...or at least $40 worth of glazed fruit, nuts and other ingredients. I made an "Easy, Light" fruitcake recipe in a 20 qt stock pot. Scaled to 10 cups flour, 1 lb buter etc. The only thing they were good for was weighing down a body thrown overboard. I salvaged the fruit and nuts by 'squishing' the bricks in warm water and used them in YOUR recipe. HEAVEN!!! They were WONDERFUL!! I can't thank you enough.. I even substituted burgandy for whiskey in the second batch because I ran out, and they were still great. Oh, thank you, thank you, thank you!

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Reviewer:

KISSADUCK

Reviewed: Dec. 19, 2004

This was an excellent recipe! I substituted 1/2 cup of jamacian rum instead of whiskey, a 450gram container of fruit glace instead of cherries, and a cup of coconut soaked with the rum instead of pecans. My whole house smells great and the cookies are yummy, even though I overcooked the first batch a little crispy!

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Reviewer:

XENACANADA

Reviewed: Dec. 19, 2005

this is a great recipe! If you are looking for more rum flavoring try soaking the nuts too!

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Reviewer:

maximilliane

Cooking Level: Expert

Reviewed: Jan. 28, 2007

I didn't add the candied cherries but they were still great!

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Reviewer:

NICOLE518

Cooking Level: Intermediate

Living In: Mount Prospect, Illinois, USA

Reviewed: Dec. 18, 2007

Wow! This is a wonderful recipe; and has been a big hit in my family (even for those who are disgusted by fruitcake). Though, instead of the red and green candied cherries, I used a candied fruit mix because that's what my husband brought home from the store (candied fruit isn't the easiest thing to find, afterall). Thanks for the great recipe!

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1 user found this review helpful

Reviewer:

Stephanie

Cooking Level: Beginning

Home Town: Roanoke, Indiana, USA

Living In: Baraboo, Wisconsin, USA

Reviewed: Jan. 4, 2008

I HATE FRUITCAKE!!!!! But these cookies are absolutely delicious! I used green candied cherries and candied pineapple and soaked them in whiskey along with the raisins for about an hour. I also toasted the pecans before baking. I only baked half of the batch and served the cookies at Christmas dinner. A few days later,by popular demand,I was baking the rest of the batch. These cookies are so moist and chewy. They have become a permenant part of my holiday baking.

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Reviewer:

ANGELGIRL94

Cooking Level: Expert

Home Town: Danville, Virginia, USA

Living In: Reidsville, North Carolina, USA

Reviewed: Dec. 23, 2008

I am re-reviewing this recipe as I needed to make them again. I followed the recipe exactly except somehow all of the "Jack Daniels" at my house went missing. I searched through the liquor cabinet and the only rum I had was a bottle of hot cinnamon rum and it did not sound like it would work. I had some brandy, Seagrams 7 and Crown Royal (but not enough of any of them to use without mixing). I sniffed everything I had left and settled on Southern Comfort. I soaked the raisins as directed and proceeded with making the cookies. I cannot believe I like them better. Since I am taking them to a wake, I am calling them "Comfort Cookies".

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Reviewer:

Linda from GA

Cooking Level: Expert

Living In: Mcdonough, Georgia, USA

Reviewed: Nov. 17, 2010

This is a great Christmas cookie. I like all the candied cherries, nuts and raisins. My Mom made fruitcake every Christmas which explains why I like this cookie.

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Reviewer:

PAULAJACK

Reviewed: Dec. 29, 2011

Not well liked. The flavors did not seem to mesh well

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Reviewer:

MyVintageMommy

Cooking Level: Intermediate

Home Town: Niles, Michigan, USA

Living In: Grand Rapids, Michigan, USA

Reviewed: Sep. 3, 2008

This was disgusting. A waste of expensive ingredients. I followed it to a tee and really wanted it to work because it sounded good and I actually like these flavors. But they were akward and seemed to need more of a foundation for all the "heavy" ingredients.

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1 user found this review helpful