Total TimePrep: 40 min. + cooling Bake: 15 min.
Of the three tasters in my house, 2 gave them 4-stars, I gave them 3-stars. They taste good, but the batter is very moist, so I think they will need to be stored in the fridge. As my picky eater, non-taster pointed out, they are not cookies, they are fruitcakes. The ratio of fruit to batter seemed a little off but they held together and are not crumbly. I would make them again.
Is it okay to use cooking sherry(Not vinegar)? Not sure because of salt content.
Since I don't like pineapple, how can I substitute something else in the recipe?