I gained a couple of pounds while I was at Mom and Dad’s house. Dad(Jim) had made an Italian Cream Cake and had taken two of his pies out of the freezer – a cherry and a pumpkin.
And there was a too-easy-to-open container of cookies on the kitchen counter that I helped empty. Since I ate so many of the darn things, I decided I’d share his cookie recipe today.
It seems like I usually see these at Christmas, but that didn’t deter Dad from baking them or me from eating them in October.
2 pounds candied cherries 4 eggs
2 pounds mixed candied fruit 3 tablespoons milk
1 pound raisins 1 cup bourbon
6 cups pecans 4 and 3/4 cups flour
1 stick butter or margarine 1 teaspoon nutmeg
1 and 1/2 cups brown sugar 1 teaspoon cinnamon
1 teaspoon allspice 1 teaspoon cloves
1/2 teaspoon salt 1/2 teaspoon soda
Dredge candied fruit, raisins and nuts in 3/4 cup flour; mix well. Cream butter and brown sugar. Add eggs, one at a time, and beat well. Add milk and bourbon. Mix 4 cups flour with spices and salt; mix dry ingredients into the creamed ingredients and add the fruit and nuts. Drop by teaspoon onto a greased cookie sheet and bake at 275 degrees for 20-25 minutes.
If you have read my blog from the beginning, or if you know my dad and his brother, you may have guessed that the Italian Cream Cake wasn’t just an after dinner dessert. I asked Dad how often his mom baked cakes and he said, “Oh, probably every couple of days.”