Fruit Cake Cookies
|Butter||1 Cup (16 tbs), softened (2 Sticks)|
|Firmly packed light brown sugar||1 Cup (16 tbs)|
|Eggs||3 , well beaten|
|Flour||3 Cup (48 tbs)|
|Baking soda||1 1⁄2 Teaspoon|
|Sherry||1⁄2 Cup (8 tbs)|
|Mixed nuts||7 Cup (112 tbs), chopped|
|Red candied pineapple||1⁄2 Pound, chopped|
|Green candied pineapple||1⁄2 Pound, chopped|
|Red candied cherries||1⁄2 Pound, chopped|
|Green candied cherries||1⁄2 Pound, chopped|
|Pitted dates||1⁄2 Pound, chopped|
|White raisins||3⁄4 Pound|
Cream the butter and brown sugar in a mixing bowl until light and fluffy.
Mix in the eggs.
Sift together the flour, baking soda and cinnamon.
Add to the creamed mixture alternately with the sherry, mixing well after each addition.
Add the mixed nuts, red and green candied pineapple, red and green candied cherries, dates and raisins, mixing with the hands if necessary.
Drop by teaspoonfuls onto greased cookie sheets and shape into mounds.
Bake at 300 degrees for 20 to 25 minutes or until firm and beginning to brown.
Remove to a wire rack to cool.