These nostalgic, cake-like cookies—affectionately known as "Lizzies"—are studded with candied fruits, raisins, and pecans, and spiced with warm holiday flavors. They’re perfect for gifting or enjoying with a cup of tea during the holidays.
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Dessert
Jessica Cain Montano
36-48 cookies
25 minutes
15 minutes
Lizzies are a Southern classic, often found on holiday cookie trays. With a texture between a cookie and a fruitcake, these bite-sized treats blend candied pineapple, cherries, and raisins with aromatic spices like nutmeg, cinnamon, and cloves. The cookies are soft and rich, and storing them with a slice of apple keeps them moist and tender for days.
¾ cup brown sugar
½ stick margarine
1 ½ cups flour
1 ½ tsp baking soda
½ tsp nutmeg
½ tsp cinnamon
½ tsp cloves
2 eggs
½ cup orange juice
2 cups pecans
½ lb. candied pineapple
½ lb. candied cherries
½ lb. white raisins
¼ cup additional flour (for coating fruit and nuts)
Preheat oven to 300°F and grease a cookie sheet.
Cream margarine and brown sugar until light and fluffy.
Add eggs and beat well. Stir in orange juice.
In a separate bowl, sift together flour, baking soda, nutmeg, cinnamon, and cloves. Gradually mix into wet ingredients until just combined.
Combine candied fruits and pecans in a bowl and toss with the additional ¼ cup of flour to prevent sticking.
Fold fruit and nut mixture into the cookie batter.
Drop dough by spoonfuls onto prepared cookie sheet.
Bake for 15 minutes or until set.
Let cookies cool completely. Store in an airtight container.
For extra softness, place a slice of apple in the sealed container with the cookies.
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