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Fruitcake Cookies

Author/Submitted by:
Servings: 120
Categories: Cakes / Cookies / Desserts

16  ounces  Pineapple-ylw candy'd, chop'd
8  ounces  Cherries, red
8  ounces  Cherries,grn candy'd, chop'd
2  cups  Raisins, golden
4  cups  Pecans or walnuts, chopped
3 1/2  cups  Flour, all purpose
1/2  cup  Butter/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

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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