Georgia Lizzies
Serving:
108
cookiesDried fruits and nuts with just enough batter to hold them together. Traditional in the Southern US…Lizzies seem to be claimed by several southern states, and the difference is chiefly in which liquor is added! Georgia’s offering recommends peach brandy, of course.
Ingredients
1 pound red candied cherries, halved
3 ounces green candied cherries, halved
1 pound candied pineapple, cut in pieces
1/2 pound pitted dates, chopped
1/2 pound golden raisins
1 pound pecan pieces
1/4 cup all-purpose flour, for dredging fruits and nuts
1/4 cup butter, softened
3/4 cup firmly packed light brown sugar
2 large eggs
2 cups all-purpose flour
1-1/2 teaspoons baking soda
1 tablespoon milk
1/2 cup peach brandy
Directions
- In 7-quart mixing bowl, dredge cherries, pineapple, dates, raisins and pecans with 1/4 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 well-greased cookie sheets. Bake in a preheated 275-degree oven 18 to 20 minutes, or until almost no imprint remains when touched lightly.
- 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 275-degree oven 18 to 20 minutes.
Notes
- Submitted by Doris Bryant Arnold, who adds: “A perfect recipe for holiday gift-giving or for mailing. These cookies are more like mini fruitcakes – full of color, with lots of cherries and dried fruits. Source: St. Louis Post-Dispatch 12/3/90.”
- Photo courtesy of Dave, a.k.a. Sweet Daddy-D, of First…You have a beer. Dave’s recipe for Christmas Lizzies is only slightly different, and you should check it out because he has photos of every step, as well as thorough directions, tips, variations and a bit of history. While you’re there, check out his exhaustive archive of Cajun and Creole recipes.