Recipe - Georgia Lizzies

1 pound Red candied cherries; halved
3 ounce Green candied cherries;
halved
1 pound Candied pineapple; cut into
pieces
One half pound Pitted dates; chopped
One half pound Golden raisins
1 pound Pecan pieces
One fourth cup Allpurpose flour
One half Stick butter; softened
Three fourths cup Firmly packed light brown
sugar
2 Eggs
2 cup Allpurpose flour
1 One half teaspoon Baking soda
1 tablespoon Milk
One half cup Peach brandy

From: christi@lexisnexis.com (Christi Wilson)

Date: 7 Sep 1995 09:00:40 0600

From St. Louis PostDispatch

In 7quart mixing bowl, dredge cherries, pineapple, dates, raisins and
pecans with One fourth cup flour.

In a separate bowl with electric mixer on medium speed, beat butter and
brown sugar until fluffy. Add eggs; mix well. Sift together 2 cups flour
and baking soda. Add flour mixture to butter mixture; mix. Add milk and
peach brandy; mix well.

Add batter to dredged fruits and nuts; mix until fruits and nuts are
incorporated. Mixture will be very stiff. This dough is more fruit than
batter. Drop dough by tablespoons onto wellgreased cookie sheets. Bake in
a preheated 275degree oven 18 to 20 minutes, or until almost no imprint
remains when touched lightly. Yield: 9 dozen cookies.

Variation: This recipe makes wonderful mini fruitcakes using the mini
muffin cups and baking pans. Use one tablespoon batter in each greased mini
cup (a vegetable spray works better than solid shortening); decorate with a
cherry half. Bake in a preheated 275degree oven 18 to 20 minutes.

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