Delicious, festive cookies almost like tiny fruitcakes.

Kathy
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Ingredients

60
Original recipe yields 60 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Prepare cookie sheets by lining with parchment paper. In a medium bowl, toss together the golden raisins and dark raisins with the whiskey; set aside.

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  • In a large bowl, cream together the sugar and butter. Add the eggs one at a time, mix until light and fluffy. Sift together the flour, baking soda, cinnamon, and nutmeg; stir into the creamed mixture. Stir in the walnuts, pecans, cherries, and finally, the raisin and whiskey mixture.

  • Drop cookies by rounded tablespoonfuls onto the prepared baking sheet about 2 inches apart. Bake in the preheated oven for 10 minutes. Cool on the baking sheet for 1 minute before removing to cool on wire racks.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

164.9 calories; 2.1 g protein; 25 g carbohydrates; 13.4 mg cholesterol; 81.1 mg sodium. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/19/2003
I'll bet you didn't know you were a hero and saved my life...or at least $40 worth of glazed fruit, nuts and other ingredients. I made an "Easy, Light" fruitcake recipe in a 20 qt stock pot. Scaled to 10 cups flour, 1 lb buter etc. The only thing they were good for was weighing down a body thrown overboard. I salvaged the fruit and nuts by 'squishing' the bricks in warm water and used them in YOUR recipe. HEAVEN!!! They were WONDERFUL!! I can't thank you enough.. I even substituted burgandy for whiskey in the second batch because I ran out, and they were still great. Oh, thank you, thank you, thank you! Read More
(9)

Most helpful critical review

Rating: 2 stars
12/29/2011
Not well liked. The flavors did not seem to mesh well Read More
(2)
13 Ratings
  • 5 star values: 9
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
12/19/2003
I'll bet you didn't know you were a hero and saved my life...or at least $40 worth of glazed fruit, nuts and other ingredients. I made an "Easy, Light" fruitcake recipe in a 20 qt stock pot. Scaled to 10 cups flour, 1 lb buter etc. The only thing they were good for was weighing down a body thrown overboard. I salvaged the fruit and nuts by 'squishing' the bricks in warm water and used them in YOUR recipe. HEAVEN!!! They were WONDERFUL!! I can't thank you enough.. I even substituted burgandy for whiskey in the second batch because I ran out, and they were still great. Oh, thank you, thank you, thank you! Read More
(9)
Rating: 5 stars
12/19/2003
I'll bet you didn't know you were a hero and saved my life...or at least $40 worth of glazed fruit, nuts and other ingredients. I made an "Easy, Light" fruitcake recipe in a 20 qt stock pot. Scaled to 10 cups flour, 1 lb buter etc. The only thing they were good for was weighing down a body thrown overboard. I salvaged the fruit and nuts by 'squishing' the bricks in warm water and used them in YOUR recipe. HEAVEN!!! They were WONDERFUL!! I can't thank you enough.. I even substituted burgandy for whiskey in the second batch because I ran out, and they were still great. Oh, thank you, thank you, thank you! Read More
(9)
Rating: 5 stars
01/05/2008
I HATE FRUITCAKE!!!!! But these cookies are absolutely delicious! I used green candied cherries and candied pineapple and soaked them in whiskey along with the raisins for about an hour. I also toasted the pecans before baking. I only baked half of the batch and served the cookies at Christmas dinner. A few days later by popular demand I was baking the rest of the batch. These cookies are so moist and chewy. They have become a permenant part of my holiday baking. Read More
(4)
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Rating: 5 stars
12/19/2004
This was an excellent recipe! I substituted 1/2 cup of jamacian rum instead of whiskey a 450gram container of fruit glace instead of cherries and a cup of coconut soaked with the rum instead of pecans. My whole house smells great and the cookies are yummy even though I overcooked the first batch a little crispy! Read More
(4)
Rating: 5 stars
01/28/2007
I didn't add the candied cherries but they were still great! Read More
(3)
Rating: 5 stars
12/19/2005
this is a great recipe! If you are looking for more rum flavoring try soaking the nuts too! Read More
(2)
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Rating: 1 stars
09/03/2008
This was disgusting. A waste of expensive ingredients. I followed it to a tee and really wanted it to work because it sounded good and I actually like these flavors. But they were akward and seemed to need more of a foundation for all the "heavy" ingredients. Read More
(2)
Rating: 2 stars
12/29/2011
Not well liked. The flavors did not seem to mesh well Read More
(2)
Rating: 5 stars
12/18/2007
Wow! This is a wonderful recipe; and has been a big hit in my family (even for those who are disgusted by fruitcake). Though instead of the red and green candied cherries I used a candied fruit mix because that's what my husband brought home from the store (candied fruit isn't the easiest thing to find afterall). Thanks for the great recipe! Read More
(1)
Rating: 5 stars
04/15/2009
I am re-reviewing this recipe as I needed to make them again. I followed the recipe exactly except somehow all of the "Jack Daniels" at my house went missing. I searched through the liquor cabinet and the only rum I had was a bottle of hot cinnamon rum and it did not sound like it would work. I had some brandy Seagrams 7 and Crown Royal (but not enough of any of them to use without mixing). I sniffed everything I had left and settled on Southern Comfort. I soaked the raisins as directed and proceeded with making the cookies. I cannot believe I like them better. Since I am taking them to a wake I am calling them "Comfort Cookies". Read More