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Georgia Lizzies

Georgia Lizzies Recipe

Makes about 108


1 pound red candied cherries, halved

3 ounces green candied cherries, halved

1 pound candied pineapple, cut in pieces

1/2 pound pitted dates, chopped

1/2 pound golden raisins

1 pound pecan pieces

1/4 cup all-purpose flour, for dredging fruits and nuts

1/4 cup butter, softened

3/4 cup firmly packed light brown sugar

2 eggs

2 cups all-purpose flour

1 1/2 teaspoons baking soda

1 tablespoon milk

1/2 cup peach brandy


In 7-quart mixing bowl, dredge cherries, pineapple, dates, raisins and pecans
with 1/4
cup flour.
In a separate bowl with electric mixer on medium speed, beat butter
and brown
sugar until fluffy.
Add eggs; mix well.
Sift together 2 cups flour and baking
soda. Add flour
mixture to butter mixture; mix. Add milk and peach brandy; mix well. Add batter
dredged fruits and nuts; mix until fruits and nuts are incorporated. Mixture
will be very
stiff. This dough is more fruit than batter.
Drop dough by tablespoons onto
cookie sheets.
Bake in a preheated 275-degree oven 18 to 20 minutes, or until
almost no
imprint remains when touched lightly.

Variation: This recipe makes wonderful mini fruitcakes using the mini muffin
cups and
baking pans. Use one tablespoon batter in each greased mini cup (a vegetable
spray works
better than solid shortening); decorate with a cherry half.
Bake in a preheated
oven 18 to 20 minutes.
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