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Fruitcake Cookies I

By: vicki

"This recipe was given to me by my mother. It makes a BIG batch. They taste better and better if left a couple weeks before eating."

Rate/Review | Read Reviews (4)

Servings (Help)

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Original Recipe Yield 12 dozen

Ingredients

1 pound candied pineapple
16 ounces candied cherries
3 cups dates, pitted and chopped
6 cups chopped walnuts
4 1/2 cups golden raisins
1 teaspoon ground cinnamon
3 teaspoons baking soda
3 tablespoons sweetened condensed milk
1/2 cup brandy
1/2 cup butter
1 cup brown sugar
4 eggs
1 teaspoon ground nutmeg
3 cups all-purpose flour

Directions

Cut fruit into small pieces. In a large bowl, dredge fruit and nuts in 1 cup flour.
Cream together butter or margarine, brown sugar, and egg yolks. Stir together flour and spices, and add to the creamed mixture. in a small bowl, dissolve baking soda into milk. Gradually add soda mixture and brandy. Turn mixture into the big bowl of fruit and nuts. Combine.
Beat the egg whites to stiff peaks. Fold into the dough.
Bake at 300 degrees F (150 degrees C) for 20 minutes, or until lightly browned. Cool on wire racks. Cookies should be soft.