Lizzies

Ingredients

• 1 pound red candied cherries, halved
• 3 ounces green candied cherries, halved
• 1 pound candied pineapple, cut in pieces
• 1/2 pound pitted dates, chopped
• 1/2 pound golden raisins
• 1 pound pecan pieces
• 1/4 cup all purpose flour for dredging fruits and nuts
• 1/4 cup butter, softened
• 3/4 cup light brown sugar, firmly packed
• 2 eggs
• 2 cups all purpose flour
• 1 1/2 teaspoon milk
• 1/2 cup peach brandy

Method

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.

Recipe of the Week