Yield: 48 Servings
|2 cups||Sugar (all white or all firmly packed brown or 1 cup each)|
|3 cups||Sifted all-purpose flour|
|3 tablespoons||Baking powder|
|¼ cup||Brandy; sherry, port, rum, wine; or fruit juice|
|1 cup||Coarsely chopped walnuts; filberts; pecans, or unblanched almonds|
|1 pounds||Chopped fruit cake fruits|
Date: 22 Dec 1995 11:22:39 -0700 From American Cookery, James Beard "Fruitcake Cookies or New Year's Cookies" Cream the butter, cream in the sugar, and beat in the eggs. Stir in the flour sifted with the baking powder, salt, and spices. Add the liquid and then the raisins, nuts, and fruit cake fruits. With a greased teaspoon dip up ¾ teaspoon dough, push from the spoon with the back of another greased teaspoon onto a well-buttered or oiled cookie sheet or pan.
Bake in a preheated 350-degree F. oven about 10 minutes or until the edges are a delicate brown. Do not overbake or the fruit will become hard. Remove from the pans while still warm. Cool on a rack to room temperature and store in airtight containers. These freeze well and are better if aged a week before eating.
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