The Soup Diva

Mom used to make these every Christmas. Even people who don’t like fruitcake LOVE these cookies!

• 1 stick butter, softened
• 1 cup brown sugar, well packed
• 2 eggs
• 2 tablespoons orange or lemon juice
• 2 teaspoons baking soda
• 3 cups flour
• 1 cup milk or egg nog
• 1 teaspoon cinnamon
• 2 cups chopped pecans
• 2 pounds chopped candied fruit

Preheat oven to 325 degrees. In a large bowl, stir together the candied fruit, flour, baking soda, cinnamon, and pecans. Cream together butter and sugar. Add eggs, one at at time, then milk and juice, and stir to incorporate. Pour into dry ingredients and stir to combine well; can also add up to 4 tbsp hot water if dough is too stiff. Drop by teaspoons about 1 inch apart (cookies will not spread much at all) on the prepared cookie sheets. Bake for about 20 minutes or until golden. Allow to cool for 2 minutes on the cookie sheets before transferring to a rack to cool completely. Makes 8-10 dozen.

These cookies will last about 2 weeks at room temperature, longer in the freezer. They will get even better as they age, so you can make them when it’s convenient for you!