11.20.06
Best ever holiday cookies
At least, I think so.
Lizzies
Put 3 cups seedless raisins in bowl with 1/2 cup bourbon. Mix well. Let stand for at least 1 hour.
Preheat oven to 325 degrees.
Sift together into bowl:
1 1/2 cups sifted all-purpose flour
1 1/2 tsp baking soda (not baking powder)
1 1/2 tsp ground cinnamon (not Spice Islands; best is Penzey’s China Caissa Cinnamon)
1/2 tsp freshly ground nutmeg
1/2 tsp ground cloves
Put 1/4 cup soft (not runny or whipped) butter in large bowl of electric mixer.
Add:
1/2 cup firmly packed light brown sugar
2 eggs
Beat with mixer or wooden spoon until mixture is light and fluffy. Beat in flour mixture with mixer or spoon, blending until smooth.
Stir in:
raisins (and bourbon)
1 pound (4 cups) pecan halves
1/2 pound citron, diced (1 1/4 cups)
1 pound whole candied cherries
Drop from teaspoon onto greased cookie sheets and bake in preheated slow (325 degree) oven for about 15 minutes or until firm.
Remove to wire racks to cool. Makes 7 to 8 dozen. They taste only so-so fresh from the oven—store them at least overnight for best results.
Store cookies in airtight containers. Can be frozen. Good keepers and shippers.
The Eldest said,
20 November 2006 at 8:18 am
Hmmm. You seem to have left out the chocolate chips. And isn’t it disappointing to bite into a cookie and find out that the chocolate chip is a raisin or some other imposter? Gotta have the chips, too!
Mal said,
8 December 2006 at 7:11 am
I’m intrigued by this recipe, but it looks to me like there are too many fruits and nuts and not enough cookie. Are you sure this all holds together?
LeisureGuy said,
8 December 2006 at 8:06 am
It does seem that way, but in fact the amount of batter is just enough to hold together the fruits and nuts. When you put the cookies on the sheet, they are sort of falling apart, but then when you bake the batter thins, grabs, sets, and holds on. Try them. They’re really wonderful after day 2.