Fruitcake Cookiescookies 16 oz pineapple-ylw candy'd,chop'd 8 oz cherries, red 8 oz cherries,grn candy'd,chop'd 2 cup raisins, golden 4 cup pecans or walnuts, chopped 3 1/2 cup flour, all purpose 1/2 cup butter/margarine, softened 1 cup brown sugar, firmly 4 each eggs, separated 1 tablespoon baking soda 3 tablespoon milk 1/4 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 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 325F for 12 to 15 minutes. Cool on wire racks. Yield: about 10 dozen. From Southern Living Cookbook |
