Christmas Lizzies

In the third grade I began "working" for my aunt's mother. I migrated from organizing closets to making cookies to being a chauffeur on fantastic adventures. I "worked" until I graduated from college and got married. I have much love for that family and now every year she gives my husband a cookie jar filed with Christmas Lizzies, he loves them. This year, almost 14 years later, I have received the recipe and attempted to make them in NC. Here we go . . .

We begin by chopping 1 lb of candied green and red cherries (I used 1 lb each red/green and think I made a mistake), 1 lb of candied pineapple, and 6 cups of pecans. Use 3/4 cup of flour sprinkled through the chopped fruit so it does not all become one sticky mess.

Add 1 lb white (golden) raisins to fruit and nut mixture. Note: you will need a large bowl. Next up we cream 2/3 cup of softened butter with 1 cup of sugar and 2 eggs. Mix in 1/2 pint "spirits", my house uses Southern Comfort. Add 1 3/4 cup of flour and 1 tsp of baking soda. Pour mixture over fruit and mix by hand.

Scoop out (I use the Pampered Chef scoop) onto a greased baking sheet (unless you are using a stone) and push down slightly to flatten. The cookies do not spread out so you can put them close together.

Bake for 30 minutes at 275 degrees. Let cool. Store in an airtight container.

Note: makes like 350 cookies and you will want to eat them all.

Grocery List:
1 lb candied red/green cherries
1 lb candied pineapple
1 lb white raisins
6 cups nuts
2/3 cup butter
2 eggs
1 cup sugar
2 1/2 cups flour (3/4 is for fruit)
1 tsp baking soda
1/2 pint bourbon