Fruitcake cookies

Yield: 120 servings

Measure 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

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

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