My mom’s maternal aunt, Audrey Sikes, of Callahan, Florida, has always been known as the most fabulous baker and cook in our family. She is best known for her cole slaw, divinity, and fruit cake cookies for which she has always claimed, like all good cooks, she did not write down the recipes. Even so, she has never willingly given out the recipes from her head either…until now!
At my shower at home last month, my sweet husband was able to get her to tell him how she makes her cole slaw. He diligently took notes. Then, when he asked her about her fruit cake cookies, she said that she would write down the recipe and send it to us. Of course, we thought that this was her way of putting us off. But, lo and behold, a few weeks ago, she mailed a piece of paper with her hand-written recipe on it to my mom just in time for Christmas baking. We feel very priviledged indeed. So, I thought that I would share this with you.
Fruit Cake Cookies
1 cup light brown sugar
1 cup butter
3 large eggs, well beaten
3 cups plain flour
1 teaspoon baking soda
1 1/2 teaspoons cinnamon or 2 teaspoons
1/2 cup candied pineapple
2 cups dates chopped
2 cups candied cherries
5 cups pecans, 2 cups walnuts
Cut all fruit into small pieces and place in large container with [pecans and walnuts].
Mix remaining ingredients in separate bowl.
After mixing, pour into large container and mix with fruit and pecans. Drop on cookie sheet with teaspoon.
Bake at 300-degrees for 20-25 minutes
Makes 7 dozen
Mix a 1/4 cup of cane syrup with dry ingredients. I use cane syrup from Winn Dixie.