Fruitcake cookies
120 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 16 | ounces | Pineapple-ylw candy'd,chop'd |
| 8 | ounces | Cherries, red |
| 8 | ounces | Cherries,grn candy'd,chop'd |
| 2 | cups | Raisins, golden |
| 4 | cups | Pecans or walnuts, chopped |
| 3½ | cup | Flour, all purpose |
| ½ | cup | Butter/margarine, softened |
| 1 | cup | Brown sugar, firmly |
| 4 | eaches | Eggs, separated |
| 1 | tablespoon | Baking soda |
| 3 | tablespoons | Milk |
| ¼ | cup | Brandy |
| 1 | teaspoon | Cinnamon, ground |
| 1 | teaspoon | Nutmeg, ground |
Directions
ndy'd,chop'd cked
Combine first 5 ingredients; dredge with 1 cup flour, stirring well. Set aside.
Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add egg yolks, mixing well. Dissolve soda in milk; add to creamed mixture. Add brandy, spices, and remaining 2½ cups flour, mixing well. Beat egg whites (at room temperature) until stiff; fold into batter. Fold in fruit mixture. Drop dough by rounded teaspoonfuls onto greased cookie sheets. Bake at 325F for 12 to 15 minutes. Cool on wire racks. Yield: about 10 dozen. From Southern Living Cookbook