Whiskey Cookies (Texas Lizzies)
Comment on this recipe
1/2 pound green candied pineapple
1/2 pound red candied pineapple
1/2 pound green candied cherries
1/2 pound red candied cherries
3/4 pound black raisins
3/4 pound white raisins
1-1/2 pounds black walnuts
2 cups light brown sugar
1/2 pound butter, softened
4 eggs, slightly beaten
3-1/2 cups flour
1 teaspoon nutmeg
1 teaspoon cinnamon
2 tablespoons baking soda
2 tablespoons milk
1 cup whiskey
Chop fruit and nuts. This can be done one day ahead to make it easier. Flour fruit and nuts with 1/2 cup of the flour. Cream sugar and butter together. Add eggs and mix well. Sift flour, nutmeg, cinnamon and soda together. Add to creamed mixture, then add milk and mix.
Add whiskey slowly, 1 tablespoon at a time and mix well. Add fruit mixture.
Let dough sit overnight in refrigerator. Drop dough by tablespoons onto greased cookie sheet Bake in preheated oven at 350 degrees for 15 minutes. Dough will keep for about 1 month in covered container in refrigerator.