Recipe - Christmas Lizzies

One half cup Brown sugar
One fourth cup Butter
1 One half teaspoon Soda
1 teaspoon Ground cloves
1 teaspoon Ground nutmeg
1 teaspoon Ground cinnamon
2 Eggs, beaten
6 tablespoon Whiskey or brandy
1 One half tablespoon Buttermilk
1 One half cup Flour, divided
One half pound Seedless white raisins
One half pound Chopped dates OPT
1 pound Candied cherries,
cut in half
One half pound Chopped citron OR
4 ounce Grated lemon peel plus
4 ounce Grated orange peel
1 pound Pecans, chopped or halved

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 onehalf 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini