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Georgia Lizzies


  • 1 pound red candied cherries, halved
  • 3 ounces green candied cherries, halved
  • 1 pound candied pineapple, cut into pieces
  • 1/2 pound dates, pitted and chopped
  • 1/2 pound golden raisins
  • 1 pound pecan pieces
  • 1/4 cup flour, for dredging fruits and nuts
  • 3/4 cup firmly packed light brown sugar
  • 2 eggs
  • 2 cups flour
  • 1 1/2 teaspoons baking soda
  • 1 tablespoon milk
  • 1/2 cup peach brandy


  1. In 7-quart mixing bowl, dredge cherries, pineapple, dates, raisins and pecans with 1/4 cup flour.
  2. In a separate bowl, beat butter and brown sugar until fluffy.
  3. Add eggs; mix well.
  4. Sift together 2 cups flour and baking soda.
  5. Add flour mixture to butter mixture; mix well.
  6. Add milk and peach brandy; mix well.
  7. Add better to dredged fruits and nuts; mix until fruits and nuts are incorporated. Mixture will be very stiff.
  8. Drop dough by tablespoonsful onto a well-greased cookie sheet.
  9. Bake in a 275 degrees F oven 18 to 20 minutes, or until almost no imprint remains when touched lightly.

Yield: 9 dozen cookies.

Posted by kdipaolo at Recipe Goldmine May 9, 2001.

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