Fruitcake cookies

Fruitcake cookies

Ingredients/Components

• eggs - 2 item
• chopped pecans - 3 c
• milk
• salt - 1/4 tsp
• chopped dates - 1/2 lb
• baking soda - 1/4 tsp
• all-purpose flour
• firmly packed brown sugar - 1 c
• ground cloves - 1/2 tsp
• ground cinnamon - 1/2 tsp
• ground nutmeg - 1/2 tsp
• white wine
• butter or oleo, softened - 1/2 c
• candied pineapple, chopped - 1/2 lb
• candied red cherries, chopped - 1/4 lb
• candied green cherries, chopped - 1/4 lb

How to make fruitcake cookies:

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 using electric mixer. Add dry ingredients alternately with wine and milk, beginning and ending with flour mixture. Drop dough by level teaspoon onto greased cookie sheets. Bake at 325° for 15 minutes or until golden. Cool on wire rack. Yields 4 dozen.

Recipe categories: Desserts, Drop cookies, Cookie and brownie.