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English Rocks

Southern Living DECEMBER 2001

  • Yield: Makes 4 dozen


  • 3/4 cup firmly packed light brown sugar
  • 1/2 cup butter or margarine, softened
  • 2 large eggs
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 1/4 cup brandy*
  • 2 cups chopped pecans
  • 1/2 pound candied cherries, halved
  • 1/2 pound candied pineapple, chopped
  • 1 cup pitted dates, chopped
  • 1 cup raisins


Beat brown sugar and butter at medium speed with an electric mixer until smooth. Add eggs, beating until mixture is blended.

Combine flour and next 5 ingredients; gradually add to butter mixture, beating until blended. Add brandy, beating until blended.

Combine pecans and next 4 ingredients in a large bowl. Pour batter over pecan mixture, and stir until blended.

Drop dough by rounded teaspoonfuls, 2 inches apart, onto lightly greased baking sheets.

Bake at 325° for 20 minutes or until lightly browned. Cool on baking sheets 2 to 3 minutes. Remove to wire racks to cool completely.

*1/2 cup apple juice may be substituted.


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English Rocks Recipe