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| Bourbon Fruitcake Cookies |
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1/2 cup butter or margarine, softened |
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1 cup firmly packed brown sugar |
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4 large eggs |
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1 teaspoon ground nutmeg |
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1 teaspoon ground mace |
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1 1/2 teaspoon ground cinnamon |
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3 cups flour, divided |
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1/2 cup baking soda |
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3 tablespoons buttermilk |
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1/2 cup bourbon |
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1 cup raisins, seedless |
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1 pound chopped pecans |
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1 pound candied pineapple, diced |
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4 ounces candied cherries, chopped |
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1 package (8 ounces) dates, chopped |
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Cream butter and sugar with electric mixer until light and fluffy. Add eggs, one at a time, beating after each addition. Combine mace, nutmeg, cinnamon, and 2 cups of the flour in a bowl, stirring well. Combine soda and buttermilk in a small bowl, stirring well. Gradually add flour mixture to butter mixture, blending well after each addition. Add buttermilk mixture and bourbon, beating well. Combine fruit and nuts in a large bowl; toss with remaining 1 cup flour. Add fruit and nuts to the batter; stir until well blended. Drop batter by teaspoonfuls onto cookie sheets. Bake at 325 degrees F. for 15 minutes. Store cookies in an airtight container with an apple half to keep moist. |
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