Fruitcake Cookies

Name: Fruitcake Cookies
Ingredients: 16 ounces candied pineapple, chopped; 8 ounces cherries, red; 8 ounces cherries, green candied,chopped; 2 cups raisins, golden; 4 cups pecans or 4 cups walnuts, chopped; 3 1/2 cups flour, all purpose; 1/2 cup butter or 1/2 cup margarine, softened; 1 cup brown sugar, firmly; 4 eggs, separated; 1 tablespoon baking soda; 3 tablespoons milk; 1/4 cup brandy; 1 teaspoon cinnamon, ground; 1 teaspoon nutmeg, ground

14 ingredients

11 steps

Ingredients

16 ounces candied pineapple, chopped
8 ounces cherries, red
8 ounces cherries, green candied,chopped
2 cups raisins, golden
4 cups pecans or 4 cups walnuts, chopped
3 1/2 cups flour, all purpose
1/2 cup butter or 1/2 cup margarine, softened
1 cup brown sugar, firmly
4 eggs, separated
1 tablespoon baking soda
3 tablespoons milk
1/4 cup brandy
1 teaspoon cinnamon, ground
1 teaspoon nutmeg, ground

Directions

1

Combine first 5 ingredients; dredge with 1 cup flour, stirring well.
2

Set aside.
3

Cream butter; gradually add sugar, beating well at medium speed of an electric mixer.
4

Add egg yolks, mixing well.
5

Dissolve soda in milk; add to creamed mixture.
6

Add brandy, spices, and remaining 2 1/2 cups flour, mixing well.
7

Beat egg whites (at room temperature) until stiff; fold into batter.
8

Fold in fruit mixture.
9

Drop dough by rounded teaspoonfuls onto greased cookie sheets.
10

Bake at 325F for 12 to 15 minutes.
11

Cool on wire racks.