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Christmas Lizzies

Christmas Lizzies


Fruit cake-like cookies. Store in an airtight container. The can also be frozen. Cookies are better after a few days, they soften.

Ingredients {{adjustedServings}} servings

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Original recipe yields 60 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 132 kcal
  • 7%
  • Fat:
  • 6.2 g
  • 10%
  • Carbs:
  • 18.2g
  • 6%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 48 mg
  • 2%

Based on a 2,000 calorie diet


  1. Soak fruits in bourbon at least 1 hour to plump.
  2. Preheat oven to 325 degrees F (170 degrees C). Grease cookie sheets.
  3. Cream margarine or butter, gradually adding sugar and eggs. Add dry ingredients, then fruit and nuts. Mix well.
  4. Drop from teaspoon onto greased cookie sheets. Bake for 15 minutes. Store in an airtight container.
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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.