Yield: 130 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Margarine, (2 sticks) |
| 1 cup | Light brown sugar, , packed firm |
| 3 \N | Eggs |
| 1 teaspoon | Maple flavoring |
| 3 cups | All-purpose flour |
| 1 teaspoon | Baking soda |
| 1 teaspoon | Cinnamon |
| ½ teaspoon | Nutmeg |
| ½ cup | Milk |
| 1 medium | Size box Raisins |
| 6 slices | Candied pineapple |
| 2 cups | Candied cherries |
| 1 small | Box Chopped dates |
| 7 cups | Chopped pecans |
Cream margarine and sugar together; add eggs and flavoring. Reserve ½ cup flour; sift the remaining 2-½ cups with the soda and spices. Add to cream mixture alternately with milk.
In a large bowl, dice the pineapple slices and cherries. Add the raisins, dates and nuts. Sift the ½ cup flour over fruit and nuts; toss to coat.
Pour batter over floured mixture. Mix well. Drop by spoonfulls onto greased cookie sheet. Bake at 300 deg. F for approximately 20 minutes until done.
Cookies may appear to be soft, but will harden a little after they are cooled. Makes about
130 cookies.
Typed by Carolyn Cloe
NOTES : People who don't like fruitcake like these cookies.
Posted to MC-Recipe Digest V1 #504 by Carolyn <c4@...> on Mar 8, 1997.