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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. 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. - Augusta, Georgia

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


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