Cooking made easy
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and
ScrummyChef will instantly come up with a new recipe just for you.

Bourbon-Soaked Fruitcake Cookies with Pecans

3.0
Save
Rate
Tap to rate
PREP TIME
30 min
COOKING TIME
30 min
TOTAL TIME
60 min
SERVINGS
70 servings
Dessert Snack Southern
Bourbon-Soaked Fruitcake Cookies with Pecans
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
Instructions
1
Preheat your oven to the desired temperature of 250 degrees Fahrenheit or 120 degrees Celsius.
2
Gather the ingredients, including raisins, candied cherries, dates, and candied pineapple, and place them in a bowl. Add 1/2 cup of bourbon whiskey to the mixture and let it sit for a while, allowing everything to meld together.
3
Next, use an electric mixer to cream together butter and brown sugar in a large bowl until they reach a light and fluffy consistency. Gradually add one egg at a time, mixing well after each addition. Then, incorporate the vanilla extract and cinnamon into the mixture using the last egg.
4
Mix in some chopped pecans and combine them with the fruit mixture. Gradually add self-rising flour to the mixture, alternating it with the remaining bourbon whiskey as needed. The goal is to create a soft dough.
5
Scoop out tablespoonfuls of the dough and place them 2 inches apart on ungreased baking sheets.
6
Pop these cookies into the preheated oven and bake for about 30 minutes, or until they start to look dry. Remove them from the oven and let them cool on a wire rack.
7
Finally, store your cookies in a sealed container lined with waxed paper to keep them fresh.