Title: Fruitcake Cookies
Categories: Cookies, Fruits
Yield: 120 Cookies
16 oz Pineapple; candied, chopped
8 oz Red cherries; candied, chopped
8 oz Green cherries; candied, chopped
2 c Golden raisins
4 c Pecans or walnuts; chopped
3 1/2 c All-purpose flour
1/2 c Butter; softened
1 c Brown sugar; firmly packed
4 Eggs; separated
1 tb Baking soda
3 tb Milk
1/4 c Brandy
1 ts Ground cinnamon
1 ts Ground nutmeg
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 2-1/2 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 325 F for 12 to 15 minutes. Cool on wire racks.
