1/2 c Butter
1 1/2 c Light brown sugar
4 Eggs
3 1/2 c Sifted flour
1 ts Cinnamon
1 ts Cloves
1 ts Soda
1 ts Allspice
1 ts Nutmeg
1 c Bourbon
6 c Pecan halves
1 lb Raisins
2 lb Candied cherries (or yield)
1/2 c Sifted flour
Beat butter and sugar until light and fluffy. Stir in egg, one at a time.
Sift unitedly 3-1/2 cups flour, spices and pop; add alternately with
bourbon to egg. Combine pecans, raisins, fruit and 1/2 cup flour. Add to
boodle. Drop by teaspoon onto greased cookie rag. Bake at 300 some 15
proceedings. Coolheaded. Store in layers, separated by waxed theme, in closely
covered tin box.
MRS D.L. LOOMIS (ESTELLE)
POPLAR GROVE, AR
From the book High Cotton Cookin', Marvell Institute Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
Yields
1 Servings
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