Christmas Fruit Cookies

Cream together shortening and firmly packed brown sugar until light and fluffy, approximately 2–3 minutes with an electric mixer.

Beat in the eggs one at a time, then add vanilla extract and mix until fully incorporated.

In a small bowl, dissolve baking soda in buttermilk and let sit briefly to activate; add to the shortening mixture and stir until combined.

Sift together 1 cup flour with allspice, nutmeg, and cinnamon; gradually fold into the wet mixture using a rubber spatula until just combined.

Soak white raisins, candied cherries, and candied pineapple in bourbon for 10–15 minutes to plump and infuse flavor.

Toss the soaked fruit with chopped pecans and the remaining ½ cup flour to coat evenly and prevent sticking.

Fold the fruit and pecan mixture into the dough gently but thoroughly, taking care not to break up the fruit pieces.

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.

Drop spoonfuls of dough onto prepared baking sheets, spacing them about 2 inches apart, and flatten slightly with the back of a spoon.

Bake for 12–15 minutes until the edges are set and the centers are just firm to the touch, without overbaking.

Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.