Recipe: Fruitcake Cookies

Title: Fruitcake Cookies
Categories: Cookies Desserts Fruits Desserts
Servings: 120

16 oz Pineapple-ylw candy'd,chop'd
8 oz Cherries, red
8 oz Cherries,grn candy'd,chop'd
2 c Raisins, golden
4 c Pecans or walnuts, chopped
3 1/2 c Flour, all purpose
1/2 c Butter/margarine, softened
1 c Brown sugar, firmly
4 ea Eggs, separated
1 T Baking soda
3 T Milk
1/4 c Brandy
1 t Cinnamon, ground
1 t 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



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