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Georgia Lizzies

  •  5 stars stars based on 5 reviews
  •   100% would make this again
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Makes about 108

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 eggs
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 tablespoon milk
1/2 cup peach brandy

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.

Tester's notes: 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. Doris Bryant, Arnold.

Note: Source: St. Louis Post-Dispatch 12/3/90

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Reviews of Georgia Lizzies:

1-5 of 5 reviews  

  A cookie baker in Huntington, WV  Jul 16, 2018
Would make this again.
I have made these cookies for nearly 30 years. Family expects them each Christmas. Recipe was my grandmother\'s. Difference in ingredients from recipe stated dates, but 1 1/2 pounds each of red and green cherries and one pound of yellow pineapple. Cut fruit night before making. Total recipe makes nearly 200 drop cookies. Plan to spend the whole day doing this ! 5 stars

  A cookie baker in Greenville, Pa.  Jan 5, 2011
Would make this again.
These cookies are delicious. Definitely will make them again. I am not a fruitcake lover but these cookies are
much better than any fruitcake. I made
mine in the little muffin tins in sprayed
paper liners. They are the best.
5 stars

  Rich Cassis in Decatur, AL  Dec 8, 2006
Would make this again.
I have made these cookies for three years now. Relatively easy to do and I have made mini fruitcakes with the same recipie. Most of my fruitcake lovers have requested these cakes and cookies in place of the traditional cakes. 5 stars

  A cookie baker in Indiana  Dec 26, 2002
Would make this again.
These cookies are so delicious and just say "Christmas". My children love them as they do fruitcake also. A nice change from just dough cookies. 5 stars

  A cookie baker in West Virginia  Dec 4, 2002
Would make this again.
My mother always made these cookies when I was growing up. Even though I do not eat fruit cake these cookies are
fabulous! My absolute favorite.
5 stars

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