Friday, November 21, 2014

Texas Lizzie Cookies vs Traditional Fruitcake

 Years ago, when we lived in West Virginia, a friend gave me this recipe for her fruitcake cookies.  Justin and Blake were in elementary school and Ben was a baby so my Christmas baking time was very limited.  Although my favorite holiday fruit and nut treat was Grandma (Violet) Long's fabulous fruitcake, I just didn't have time for that kind of project.  (It is delicious if you have time to make it!). As I had these little cookies (that Freda brought over) with my morning tea, I realized that this was an easier solution to fruitcake in my rushed holiday existence that year.  And, this recipe makes loads of cookies for gift-giving...'two birds with one stone!'
  If you wonder how you're going to get everything on your list done between Thanksgiving and Christmas, Freda Handley's recipe for moist little Texas Lizzie cookies is much faster than fruitcake.  These cookies have that same nutty, fruity, chewy taste that says,"Christmas is finally here!"  Both of these recipes are keepers.

Grandma Long's Fruitcake
(Violet Long)

1 lb. butter
1lb. sugar
1 lb. flour
12 egg yolks
12 egg whites
1 pint milk
1 C molasses
1/2 C brandy
2 tsp. vanilla
1 tsp.  cream of tartar
1 tsp. baking soda
2 lb. seedless raisins
2 lb. currants
1 lb. dates
1 lb. figs
2 lb. orange, citron, lemon, pineapple mix
2 tsp. nutmeg
2 tsp. each cinnamon and almonds
1 lb. pecans
Cream butter and sugar.  Add egg yolks, molasses and brandy, baking soda in a little warm water.  Mix all fruits and dredge in flour and add, alternately, with mix (stiff dough).  Use more than 1 lb. of flour, if needed.  Add beaten egg whites with nuts, raisins, etc.  Bake at 250-300 degrees for 2 1/2 hours.

Texas Lizzies (Fruitcake Cookies)
(Freda Handley)

1/2 lb. butter
2 C brown sugar
4 eggs
3/4 lb. English walnuts
3/4 lb. pecans
3/4 lb. white raisins
3/4 lb. dark raisins
1/2 lb. candied cherries
1/2 lb. candied pineapple
1 C whiskey (1/2 C in batter, 1/2 C  over fruit and nuts and refrigerate overnight)
1 tsp. cinnamon
1 tsp nutmeg
3 C flour
2 tsp. baking soda
  Cream butter and sugar.  Add well-beaten eggs, then whiskey, slowly.  Add flour, baking soda, spices, fruit and nuts. Mix well.  Drop from teaspoon 2 inches apart.  Bake for 10 minutes in 350 degree oven.  Bake as needed, or all at once.  Dough keeps well in refrigerator.  Makes a lot!


  1. These recipes sound delicious. We are sure going to make them here in December. Thanks!

  2. You're welcome! Like all moist, delicious fruitcake, the longer it sits in the tin, the better! Happy baking!

  3. I love fruitcake! And the teapot is gorgeous. Thank you so much for sharing.