|1 pounds||Red candied cherries; halved|
|3 ounces||Green candied cherries; halved|
|1 pounds||Candied pineapple; cut into pieces|
|½ pounds||Pitted dates; chopped|
|½ pounds||Golden raisins|
|1 pounds||Pecan pieces|
|¼ cup||All-purpose flour|
|½||Stick butter; softened|
|¾ cup||Firmly packed light brown sugar|
|2 cups||All-purpose flour|
|1½ teaspoon||Baking soda|
|½ cup||Peach brandy|
From: christi@... (Christi Wilson) Date: 7 Sep 1995 09:00:40 -0600 From St. Louis Post-Dispatch
In 7-quart mixing bowl, dredge cherries, pineapple, dates, raisins and pecans with ¼ cup flour.
In a separate bowl with electric mixer on medium speed, beat butter and brown sugar until fluffy. Add eggs; mix well. Sift together 2 cups flour and baking soda. Add flour mixture to butter mixture; mix. Add milk and peach brandy; mix well.
Add batter to dredged fruits and nuts; mix until fruits and nuts are incorporated. Mixture will be very stiff. This dough is more fruit than batter. Drop dough by tablespoons onto well-greased cookie sheets. Bake in a preheated 275-degree oven 18 to 20 minutes, or until almost no imprint remains when touched lightly. Yield: 9 dozen cookies.
Variation: This recipe makes wonderful mini fruitcakes using the mini muffin cups and baking pans. Use one tablespoon batter in each greased mini cup (a vegetable spray works better than solid shortening); decorate with a cherry half. Bake in a preheated 275-degree oven 18 to 20 minutes.
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