Fruit Cake Cookies
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Ground cloves||1⁄2 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
|Chopped pecans||3 Cup (48 tbs)|
|Candied pineapple||1⁄2 Pound, chopped|
|Dates||1⁄2 Pound, chopped|
|Candied red cherries||1⁄4 Pound, chopped|
|Candied green cherries||1⁄4 Pound, chopped|
|Butter/Margarine||1⁄2 Cup (8 tbs), softened|
|Firmly packed brown sugar||1 Cup (16 tbs)|
|White wine||1⁄2 Cup (8 tbs)|
|Milk||1 1⁄2 Tablespoon|
Combine first 6 ingredients in a small bowl.
Set aside 1/2 cup of mixture for dredging fruit.
Combine pecans, pineapple, dates, and cherries in a large bowl, mix well.
Dredge fruit mixture in 1/2 cup reserved flour mixture.
Cream butter in a large mixing bowl, gradually add sugar, beating until fluffy.
Add eggs, one at a time, beating at medium speed of an electric mixer.
Add dry ingredients alternately with wine and milk, beginning and ending with flour mixture.
Stir in fruit mixture.
Drop dough by level teaspoons onto greased cookie sheets.
Bake at 325Â° for 15 minutes or until golden.
Cool on wire rack.