Fruitcake Cookies I
Share recipe
Description
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.
Ingredients
- 1 pound candied pineapple
- 16 ounces candied cherries
- 3 cups dates, pitted and chopped
- 6 cups chopped walnuts
- 4 ½ cups golden raisins
- 1 cup all-purpose flour
- ½ cup butter
- 1 cup brown sugar
- 4 eggs, separated
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 3 teaspoons baking soda
- 3 tablespoons sweetened condensed milk
- ½ cup brandy
Directions
- 1. Preheat oven to 300 degrees F (150 degrees C).
- 2. Cut fruit into small pieces. In a large bowl, dredge fruit and nuts in 1 cup flour.
- 3. Cream together butter, brown sugar, and egg yolks. Stir together 2 cups flour, cinnamon, and nutmeg; add to the creamed mixture. In a small bowl, dissolve baking soda into sweetened condensed milk. Gradually add soda mixture and brandy to the dough. Turn mixture into the big bowl of fruit and nuts. Combine.
- 4. Beat the egg whites to stiff peaks. Fold into the dough.
- 5. Bake in the preheated oven until cookies are lightly browned but still soft, about 20 minutes. Cool on wire racks.
Nutrition Facts
serving: 12 dozen
calories: 95.5 kcal
carbohydrates: 14 g
protein: 1.5 g
saturated fat: 0.8 g
cholesterol: 7 mg
sodium: 38.4 mg
fiber: 0.8 g
sugar: 9.7 g