Kc's fruitcake drops
12 dozen
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Sifted flour |
| ¼ | teaspoon | Baking soda |
| ¼ | teaspoon | Salt |
| ½ | teaspoon | Cinnamon |
| 4 | tablespoons | Butter (1/2 stick), softened |
| ½ | cup | Sugar |
| 1 | Egg, slightly beaten | |
| 2 | tablespoons | Brandy, I like cherry |
| 8 | ounces | Dates, chopped & pitted |
| 4 | ounces | Candied red cherries, choppd |
| 4 | ounces | Candied mixed fruit, chopped |
| 4 | ounces | Candied pineapple, chopped |
| ½ | cup | Blanched almonds (opt) |
| ½ | cup | Brazil nuts (opt) |
| Or | ||
| 1 | cup | Walnuts, chopped |
Directions
1. Sift flour, soda, salt and cinnamon together.
2. Cream butter and sugar until fluffy light in medium size bowl, beat in eggs and brandy.
3. stir in flour mixture, half at a time, blending well to make a soft dough. Stir in the remainer of the ingredients, mixing to coat everything. 4. Drop batter, a rounded teaspoon full at a time, 1" apart onto a lightly greased cookie sheet.
5. Bake at 350 degrees for 12 minutes or until firm and lightly browned. 6. When cool, store in an air tight container. These cookie dry out quickly and get hard otherwise.
Submitted By KATHRYN CONE On 12-01-95