Recipe - Fruitcake Cookies

16 ounce Pineappleylw candy'd,chop'd
8 ounce Cherries, red
8 ounce Cherries,grn candy'd,chop'd
2 cup Raisins, golden
4 cup Pecans or walnuts, chopped
3 One half cup Flour, all purpose
One half cup Butter/margarine, softened
1 cup Brown sugar, firmly
4 Eggs, separated
1 tablespoon Baking soda
3 tablespoon Milk
One fourth cup Brandy
1 teaspoon Cinnamon, ground
1 teaspoon 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 One half 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini