A classic, large-batch recipe from Mary Dell for ‘Millionaire’ fruitcake-style cookies. This rich, spiced dough is packed with pecans, candied cherries, and a whole box of raisins, with a hint of whiskey for flavor.
Author
Mary Dell
Recipe
| Measurements | Ingredients |
|---|---|
| 1/2 Cup (1 stick) | Butter, softened |
| 1 Box (2 cups) | Brown Sugar, packed |
| 3 | Eggs |
| 3 Tbsp. | Whiskey |
| 1 tsp. | Vanilla |
| 2 1/2 Cups | Flour, Sifted |
| 1 tsp. | Baking Soda |
| 1 tsp. | Baking Powder |
| 3/4 Cup | Buttermilk |
| 1 Quart (4 cups) | Pecans |
| 1 Cup | Candied Cherries |
| 1 Box (15 oz) | Golden Seedless Raisins |
Instructions
- Make the Dough: In a very large bowl, cream the softened butter and brown sugar together with an electric mixer. Beat in the eggs one at a time.
- Stir in the whiskey and vanilla.
- In a separate bowl, sift together the flour and baking soda. In another small bowl, whisk the baking powder into the buttermilk until dissolved.
- On low speed, add the dry ingredients to the creamed mixture alternately with the buttermilk mixture, beginning and ending with the dry ingredients.
- By hand, fold in the pecans, candied cherries, and raisins. The dough will be very stiff.
- Chill: Cover the dough and refrigerate overnight.
- Bake: The next day, preheat your oven to 350°F.
- Drop the cold, stiff dough by rounded teaspoonfuls onto greased baking sheets.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
Servings
Makes 100 two-inch cookies
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