Rocks

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! The good thing is that it has no citron in it!

Ingredients

• 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 all-purpose flour
• 1 teaspoon allspice
• 1 teaspoon cloves
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 4 quarts pecans

Instructions

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.

Attribution

From the kitchen of Kathryn Irene Jolly.

From the family recipe collection of Linda Jolly and Lisa Marie Stephens.

Photo credit: (c) Can Stock Photo / mg7