Christmas Lizzies

Down South, these little fruitcake cookies have been a Christmas tradition since your great-grandmother was in the kitchen.

Lizzies are more fruit and nuts than batter. Candied cherries, white raisins, chopped dates, a full pound of pecans, and generous amounts of lemon and orange zest get folded into a whiskey-spiked, spiced dough that barely holds the whole party together.

Baked low and slow, they come out dense, chewy, and fragrant with cloves, nutmeg, and cinnamon.

But here’s where it gets good. Pack them in a tin, drape with cheesecloth, and drizzle with whiskey and brandy every few days. Three weeks later, you’ve got cookies that could fuel a Southern Christmas party all on their own.

Pro Tips

• Bake one sheet at a time for even browning. The batter holds just fine while it waits.
• Toss the fruit and pecans in flour before mixing into the batter. This keeps them from sinking to the bottom of each cookie.
• Low and slow is the rule. These bake gently, not quickly. Don’t crank the heat or they’ll dry out.
• Start three weeks before Christmas if you want the full aged flavor. But they’re honestly fine straight from the oven if you can’t wait.