| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cookies, Holiday, Family |
72 |
Servings |
INGREDIENTS
| 1/2 |
c |
Shortening |
| 1/2 |
c |
Brown sugar; firmly packed |
| 2 |
|
Eggs |
| 1/2 |
ts |
Vanilla |
| 1/2 |
ts |
Soda |
| 1 1/2 |
tb |
Buttermilk |
| 1 |
c |
Flour |
| 1/4 |
ts |
Allspice |
| 1/4 |
ts |
Nutmeg |
| 1/4 |
ts |
Cinnamon |
| 1/4 |
c |
Bourbon |
| 1/2 |
lb |
White raisins |
| 1/2 |
lb |
Candied cherries |
| 1/2 |
lb |
Candied pineapple |
| 1/2 |
c |
Flour |
| 1 1/2 |
c |
Pecans; chopped |
INSTRUCTIONS
Cream shortening and sugar; beat in eggs and add vanilla. Dissolve soda
in buttermilk. Combine 1 c. flour and spices; add to creamed mixture
alternately with buttermilk and bourbon. Beat well after each addition.
Coat fruit with 1/2 c. flour; stir fruit and nuts into batter. Drop by
teaspoonfuls onto greased baking sheets and bake at 350 deg. for 10-15 min.
Makes 6 doz. cookies.
From Southern Living - Dec. 1976
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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