Christmas lizzies

48 servings

Ingredients

Quantity Ingredient
½ cup Brown sugar
¼ cup Butter
1½ teaspoon Soda
1 teaspoon Ground cloves
1 teaspoon Ground nutmeg
1 teaspoon Ground cinnamon
2 Eggs, beaten
6 tablespoons Whiskey or brandy
1½ tablespoon Buttermilk
1½ cup Flour, divided
½ pounds Seedless white raisins
½ pounds Chopped dates OPT
1 pounds Candied cherries, cut in half
½ pounds Chopped citron OR
4 ounces Grated lemon peel plus
4 ounces Grated orange peel
1 pounds Pecans, chopped or halved

Directions

Heat oven to 250 degrees. Cream together sugar, butter, soda, cloves, nutmeg, and cinnamon. Add beaten eggs and mix well, then add buttermilk, liquor, and one-half cup of the flour. In a separate bowl, combine fruits and pecans with the remaining one cup flour, then mix into a batter. Drop by tablespoonful (a clump about the size of a small egg) onto greased cookie sheets and bake for 35 minutes. Bake one sheet at a time; remaining batter can stand either in mixing bowl or, after being dropped, on baking sheets without loosing its quality. When done, cool, pack in shallow tin or other container, and cover with cheesecloth. Drizzle with whiskey and brandy through the chessecloth; repeat every few days. No need to refrigerate. Can be made three weeks ahead of Christmas. Can be eaten immediately after cooling.

Per serving (48): 162 calories, 2 g protein, 9 g fat, 21 g carbohydrate, 17 mg cholesterol, 66 mg sodium.

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