Aunt Bert's Fruitcake Cookies

Name: Aunt Bert's Fruitcake Cookies
Total time: 60
Yield: 70
Ingredients: 1 pound white raisins; 1 pound red and green candied cherries, chopped; 1 pound dates, pitted and chopped; 6 slices candied pineapple, chopped; 1 cup bourbon whiskey, divided, or as needed; 1 cup butter, softened; 1 cup brown sugar; 3 eggs; 1 tablespoon vanilla extract; 1 tablespoon ground cinnamon; 28 ounces pecans, chopped; 3 cups self-rising flour

Recipe by the4taals from allrecipes.com

Snack,Dessert 60 Mins.

Ingredients

70 servings

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1 pound white raisins
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1 pound red and green candied cherries, chopped
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1 pound dates, pitted and chopped
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6 slices candied pineapple, chopped
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1 cup bourbon whiskey, divided, or as needed
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1 cup butter, softened

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1 cup brown sugar
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3 eggs
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1 tablespoon vanilla extract
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1 tablespoon ground cinnamon
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28 ounces pecans, chopped
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3 cups self-rising flour

Instructions

Preheat oven to 250 degrees F (120 degrees C).
Place raisins, candied cherries, dates, and candied pineapple in a bowl; stir in 1/2 cup bourbon whiskey; set aside to soak.
Beat butter and brown sugar together in a large bowl with an electric mixer until light and fluffy. Beat one egg at a time into the butter mixture; beat in vanilla extract and cinnamon with last egg.
Stir pecans and fruit mixture into butter mixture; stir in self-rising flour alternately with remaining bourbon whiskey as needed to form a soft dough. Drop tablespoonfuls of dough 2 inches apart onto ungreased baking sheets.
Bake in the preheated oven just until cookies begin to look dry, about 30 minutes. Cool cookies on a wire rack; store in a sealed container lined with waxed paper.