Rocks

From the kitchen of Kathryn Mills - Augusta, Georgia

A grand fruit cookie — some like it better than fruit cake. It is best to use just one-quarter or one-half the recipe, or it will fill the house!

1 pound butter
2 1/4 cups granulated sugar
10 eggs
5 cups flour
1 cup whiskey
2 pounds candied pineapple
4 quarts pecans
1 pound candied green cherries
1 pound candied red cherries
1 teaspoon allspice
1 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon salt

Soak pineapple and cherries in whiskey for about 24 hours. DO NOT DRAIN.

Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.

Sift flour to measure. Sift flour, salt, allspice, cloves and cinnamon together. Add fruit with whiskey and fold in pecans. Drop by teaspoonsful onto a greased cookie sheet. Bake at 300 degrees F for 25 to 30 minutes.