How To make Christmas Lizzies
1/2 c Brown sugar
1/4 c Butter
1 1/2 ts Soda
1 ts Ground cloves
1 ts Ground nutmeg
1 ts Ground cinnamon
2 Eggs, beaten
6 tb Whiskey or brandy
1 1/2 tb Buttermilk
1 1/2 c Flour, divided
1/2 lb Seedless white raisins
1/2 lb Chopped dates OPT
1 lb Candied cherries,
-cut in half 1/2 lb Chopped citron OR
4 oz Grated lemon peel plus
4 oz Grated orange peel
1 lb Pecans, chopped or halved
Heat oven to 250 degrees. Cream together sugar, butter, soda, cloves, nutmeg, and cinnamon. Add beaten eggs and mix well, then add buttermilk, liquor, and one-half cup of the flour. In a separate bowl, combine fruits and pecans with the remaining one cup flour, then mix into a batter. Drop by tablespoonful (a clump about the size of a small egg) onto greased cookie sheets and bake for 35 minutes. Bake one sheet at a time; remaining batter can stand either in mixing bowl or, after being dropped, on baking sheets without loosing its quality. When done, cool, pack in shallow tin or other container, and cover with cheesecloth. Drizzle with whiskey and brandy through the chessecloth; repeat every few days. No need to refrigerate. Can be made three weeks ahead of Christmas. Can be eaten immediately after cooling. Per serving (48): 162 calories, 2 g protein, 9 g fat, 21 g carbohydrate, 17 mg cholesterol, 66 mg sodium.
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Written Recipe :
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Fruitcake Cookies/Christmas Rocks
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Mix together:
¾ cup butter
1 ½ cup granulated sugar
3 cups self-rising flour
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon allspice
3 eggs beaten before adding
½ cup cooking sherry or grape juice
½ cup concentrated orange juice
1 lb combination of candied red cherries and green candied cherries diced
1 lb candied pineapple diced
2 ½ cups pecan pieces
Place on foil sheets to bake, dip out ¼ teaspoon bite size cookies
Bake 350 10-15 minutes
Makes @ 350 cookies
Dixie’s tip… She told me to mix the diced candied fruit with some of the flour before mixing together to keep the fruit from being so sticky.