These unique cookies, chockfull of nuts and dried fruit, are a perfect holiday treat
SalonI am not a fruitcake apologist. So you might find it confusing when I tell you that I love these Christmas cookies, aka “Lizzies.” I would not have thought it perplexing several weeks ago or wondered myself if it was contradictory to dislike fruitcake and truly love these cookies, but that was before I knew that Lizzies are often called Fruitcake Cookies! With only enough dough to hold together an overflowing medley of dried fruits and nuts, these are the holiday cookies my grandmother, Frannie, made popular over the course of her life and that I am just crazy about. We need your help to stay independent Subscribe today to support Salon's progressive journalism Frannie’s "Lizzies" cookies Yields 4 dozen Prep Time 20 minutes Cook Time 35 minutes Ingredients 1 stick butter, room temperature 1/2 cup brown sugar or coconut sugar 2 eggs, beaten 1/2 cup bourbon, brandy, sherry or cognac 2 cups flour 1 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 pound chopped dates 1/2 pound candied or sweetened cherries 1 cup raisins 1 1/2 cups chopped pecans 1 1/3 cups unsweetened coconut 1/8 to 1/4 cup flour Directions Using an electric mixer, cream butter and sugar. Combine all fruits and nuts, then work in remaining 1/8 to 1/4 cup flour to coat to prevent sticking together.
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This riff on a chocolate-packed cookie classic is so good it might make you cry
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