Tennessee moonshine cookies from Classic Home Desserts: A Treasury of Heirloom and Contemporary Recipes by Richard Sax

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Notes about this recipe

  • jenmacgregor18 on December 11, 2019

    I subbed dark raisins for golden and used dried pineapple, not candied. It called for 1 t cloves. I thought that may be too medicinal/bitter, so I reduced cloves to 1/4 tsp and added 1/2 tsp of allspice. The dried fruit must soak in whisky for awhile. I left it overnight. Otherwise, easy to put together. I ended up with 6 dozen. The candied cherries turned the dough that cherry pink. I'm not the world's biggest fan of candied/maraschino cherries. (I might make these with dried & sweetened tart cherries next time.) But they did turn out well. These are a lot of boozy fruit & nuts held together by a bit of batter. I may also do a bit of a whisky glaze/drizzle for the top.

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