Aunt Bert’s Fruitcake Cookies

Ingredients

• 1 pound white raisins
• 1 pound red and green candied cherries, chopped
• 1 pound dates, pitted and chopped
• 6 slices candied pineapple, chopped
• 1 cup bourbon whiskey, divided, or as needed
• 1 cup butter, softened
• 1 cup brown sugar
• 3 eggs
• 1 tablespoon vanilla extract
• 1 tablespoon ground cinnamon
• 28 ounces pecans, chopped
• 3 cups self-rising flour

Directions

Preheat oven to 250 degrees F (120 degrees C).

Place raisins, candied cherries, dates, and candied pineapple in a bowl; stir in 1/2 cup bourbon whiskey; set aside to soak.

Beat butter and brown sugar together in a large bowl with an electric mixer until light and fluffy. Beat one egg at a time into the butter mixture; beat in vanilla extract and cinnamon with last egg.

Stir pecans and fruit mixture into butter mixture; stir in self-rising flour alternately with remaining bourbon whiskey as needed to form a soft dough. Drop tablespoonfuls of dough 2 inches apart onto ungreased baking sheets.

Bake in the preheated oven just until cookies begin to look dry, about 30 minutes. Cool cookies on a wire rack; store in a sealed container lined with waxed paper.