Delores “Dollie” Aulds

Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 2 lbs. candied cherries
  • 2 lbs. candied pineapple
  • 1 lb raisins
  • 6 cup pecans, chopped
  • 1/2 cup flour
  • 1 stick butter or margarine
  • 1 1/2 cup brown sugar
  • 4 eggs
  • 1 cup coconut
  • 3 Tbsp milk
  • 1 cup liquid* (bourbon or fruit juice)
  • 1 tsp allspice
  • 1 tsp cinnamon
  • 1 tsp cloves
  • 1 tsp nutmeg
  • 1/2 tsp salt
  • 3 to 4 cup flour

*If fruit, juice is used add 1 to 2 teaspoons of your choice of flavoring. Grape juice is not recommended.

Cut fruits in small uniform pieces. Chop pecans. Add raisings. Dredge all with 1/2 cup flour. In mixing bowl cream butter or margarine with sugar. Add eggs, one at a time, continuing beating. Add liquids and mix well. Sift flour to which spices and salt have been added. Add to above mixture and beat until thoroughly blended. Combine the 2 mixture. Mix well so that ingredients are evenly distributed. Drop by teaspoon on greased cookie sheets (about 1 inch apart) and bake in 275 degree oven 20 to 25 minutes or until lightly browned.

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