Fruitcake Cookies
Yield
5 dozenPrep
25 minCook
45 minReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
pineapple
chopped |
|
| 8 | ounces |
cherries
red |
|
| 2 | cups |
raisins, seedless
golden |
|
| 4 | cups |
pecans
chopped |
|
| 3 ½ | cups |
all-purpose flour
|
|
| ½ | cup |
butter
softened |
|
| 1 | cup |
brown sugar
firmly |
*
|
| 4 | large |
eggs
separated |
|
| 1 | tablespoon |
baking soda
|
|
| 3 | tablespoons |
milk
|
|
| ¼ | cup |
brandy
|
*
|
| 1 | teaspoon |
cinnamon
|
|
| 1 | teaspoon |
nutmeg
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
pineapple
chopped |
|
| 231.2 | ml/g |
cherries
red |
|
| 473 | ml |
raisins, seedless
golden |
|
| 946 | ml |
pecans
chopped |
|
| 828 | ml |
all-purpose flour
|
|
| 118 | ml |
butter
softened |
|
| 237 | ml |
brown sugar
firmly |
*
|
| 4 | large |
eggs
separated |
|
| 15 | ml |
baking soda
|
|
| 45 | ml |
milk
|
|
| 59 | ml |
brandy
|
*
|
| 5 | ml |
cinnamon
|
|
| 5 | ml |
nutmeg
|
|
Directions
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 2½ 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 325℉ (160℃) for 12 to 15 minutes.
