Easy Fruit Cake Cookies
|Yellow candied pineapple||16 Ounce, chopped (Two 8 Ounce Package)|
|Red candied cherries||16 Ounce, chopped (Two 8 Ounce Package)|
|Green candied cherries||16 Ounce, chopped (Two 8 Ounce Package)|
|Golden raisins||2 Cup (32 tbs)|
|Chopped pecans/Walnuts||4 Cup (64 tbs)|
|All purpose flour||3 1⁄2 Cup (56 tbs), divided|
|Butter/Margarine||1⁄2 Cup (8 tbs), softened|
|Firmly packed brown sugar||1 Cup (16 tbs)|
|Eggs||4 , separated|
|Baking soda||1 Tablespoon|
|Brandy||1⁄4 Cup (4 tbs)|
|Ground cinnamon||1 Teaspoon|
|Ground nutmeg||1 Teaspoon|
Combine first 5 ingredients; dredge with 1 cup flour, stirring well.
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 with electric mixer until stiff peaks form; fold into batter.
Fold in fruit mixture.
Drop dough by rounded teaspoonfuls onto greased cookie sheets.
Bake at 325° for 12 to 15 minutes.
Cool on wire racks.