Not your average fruitcake cookie.
Unintentionally dating myself, I remember my parents making these together in the kitchen 45 years ago, with me eventually joining in to help around 35 or 40 years ago. I believe the original recipe originated with my Aunt Polly, my grandmother's sister. Those two were a baking force to be reckoned with, and I am so fortunate to have inherited so many of their handwritten recipes. By request, I give you these fruitcake whiskey cookies.
Now before y'all go making a face at the fruitcake thing, I need to tell you these cookies are not those stodgy, wince-inducing bricks that never die. These cookies are tender, bursting with flavor, and if you so desire, can knock you on your keister. We'll talk more about that in a minute. Note: This recipe makes a huge batch.
Ingredients
1/2 Cup Unsalted Butter (room temperature)
1 Cup Light Brown Sugar
4 Large Eggs (room temperature, lightly beaten)
3 Tablespoons Whole Milk
1 1/2 oz Whiskey (a Jigger)
3 Cups All-Purpose Flour
2 1/2 Teaspoons Baking Soda
1 Teaspoon Ground Cinnamon
1 Teaspoon Ground Nutmeg
1 Teaspoon Ground Clove
7 Cups Chopped Pecans
8 oz Candied Cherries (chopped)
8 oz Candied Pineapple (chopped)
1 Box (15 oz) Golden Raisins
Directions
Preheat oven to 250 degrees Fahrenheit.
Cream butter and brown sugar. Add eggs and mix until just combined. Add milk and mix until just combined, then add whiskey and mix until well combined.
In a separate bowl, sift flour, baking soda, and spices together. Add flour mixture by cupful to wet ingredients and mix until combined.
Stir in candied fruit, then chopped pecans.
Use small cookie scoop or drop by spoonful on cookie sheet either lined with parchment, silpat, or greased, and top with a piece of candied cherry, if desired. Bake 25-30 minutes. Do not allow to brown. Remove cookies to wire rack to cool completely. Store in airtight container.
Here's your keister-knocker... If you want adult (truly adult), show-stopping, conversation-starting cookies, let's soak them in some whiskey. All you need to do is layer your cookies in an airtight container, and in between each layer place a paper towel that has been dampened with whiskey, and cover with lid. Allow them to soak overnight (basically until the paper towel dries), then remove and cover. Hint: don't let the paper towel become drippy. Dip into the whiskey and wring it out.
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