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Fruitcake Cookies

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16 oz Pineapple-ylw candy’d,chop’d

8 oz Cherries, red

8 oz Cherries,grn candy’d,chop’d

2 c Raisins, golden

4 c Pecans or walnuts, chopped

3 1/2 c Flour, all purpose

1/2 c Butter/margarine, softened

1 c Brown sugar, firmly

4 Eggs, separated

1 T Baking soda

3 T Milk

1/4 c Brandy

1 t Cinnamon, ground

1 t Nutmeg, ground

ndy’d,chop’d cked 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 2 1/2 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 325F for 12 to 15 minutes. Cool on wire racks. Yield: about 10 dozen. From Southern Living Cookbook

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