Lizzies
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Ingredients:
- 1 pound cherries (red candied , halved)
- 3 ounce cherries (green candied , halved)
- 1 pound apple (candied pine, cut in pieces)
- 1/2 pound date (pitted s, chopped)
- 1/2 pound raisin (golden s)
- 1 pound pecan ( pieces)
- 1/4 cup fruit (all purpose flour for dredging s and nuts)
- 1/4 cup butter (, softened)
- 3/4 cup brown sugar (light , firmly packed)
- 2 egg (s)
- 2 cup flour (all purpose )
- 1 1/2 teaspoon milk
- 1/2 cup brandy (peach )
- 3 ounce cherries (green candied , halved)
- 1 pound apple (candied pine, cut in pieces)
- 1/2 pound date (pitted s, chopped)
- 1/2 pound raisin (golden s)
- 1 pound pecan ( pieces)
- 1/4 cup fruit (all purpose flour for dredging s and nuts)
- 1/4 cup butter (, softened)
- 3/4 cup brown sugar (light , firmly packed)
- 2 egg (s)
- 2 cup flour (all purpose )
- 1 1/2 teaspoon milk
- 1/2 cup brandy (peach )
In 7 quart mixing bowl, dredge cherries, pineapple, dates, raisins and pecans with 1/4 cup flour. In separate bowl with electric mixer on medium speed, beat butter and brown sugar until fluffy. add eggs; mix well. Sift together 2 cups flour and baking soda. Add flour mixture to butter mixture; mix. Add milk and peach brandy; mix well. Add batter to dredged fruits and nuts, mix until incorporated. Mixture will be very stiff. Drop dough by tablespoons onto well greased cookie sheets. Bake in preheated 275°F oven for 18 to 20 minutes, or until almost no imprint remains when touched lightly. Variation: This recipe can be used to make mini fruit cakes; using mini muffin cups. Use one tablespoon batter in each greased mini cup, decorate with a cherry half and bake the same amount of time as for cookies.
Techniques:
baking
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