“Delicious, festive cookies almost like tiny fruitcakes.” - by Kathy
Ingredients
Adjust Servings
Original recipe yields 10 dozen
Directions
- Preheat oven to 350 degrees F (175 degrees C). Prepare cookie sheets by lining with parchment paper. In a medium bowl, toss together the golden raisins and dark raisins with the whiskey; set aside.
- In a large bowl, cream together the sugar and butter. Add the eggs one at a time, mix until light and fluffy. Sift together the flour, baking soda, cinnamon, and nutmeg; stir into the creamed mixture. Stir in the walnuts, pecans, cherries, and finally, the raisin and whiskey mixture.
- Drop cookies by rounded tablespoonfuls onto the prepared baking sheet about 2 inches apart. Bake in the preheated oven for 10 minutes. Cool on the baking sheet for 1 minute before removing to cool on wire racks.
Nutrition
Amount Per Serving (60 total)
- Calories
- 165 cal
- 8%
- Fat
- 6.4 g
- 10%
- Carbs
- 25 g
- 8%
Based on a 2,000 calorie diet
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Reviews (10)
Rate This Recipe
"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 t..." See moreo 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!"
ANGELGIRL94
"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 toaste..." See mored 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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