Fruitcake Cookies Recipe
Yield: 120 ServingsRecipe by luhu.jp
Ingredients:
16 ounce: Pineapple-ylw candyd, chopd
8 ounce: Cherries, red
8 ounce: Cherries, grn candyd,chopd
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: Eggs, separated
1 tbsp: Baking soda,
3 tbsp: Milk,
1/4 cup: Brandy,
1 tsp: Cinnamon, ground
1 tsp: Nutmeg, ground
Directions:
ndyd,chopd 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
Source from luhu.jp
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
Source from luhu.jp