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


  1. Soak pineapple and cherries in whiskey for about 24 hours. DO NOT DRAIN.
  2. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
  3. 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.
  4. Bake at 300 degrees F for 25 to 30 minutes.

From the kitchen of Kathryn M. - Georgia

From the Family Recipes Collection of Linda Jolly and Lisa Marie Stephens.