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.
