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Ingredients
| candied pineapple: 1 lb |
| red candied cherries: 1 lb |
| dates - deglet noor (chopped): 3 cups (pitted and chopped) |
| walnuts (chopped): 6 cups |
| golden seedless raisins (not packed): 4 1/2 cups |
| ground cinnamon: 1 tsp |
| baking soda: 1 Tbl |
| sweetened condensed milk: 3 Tbl |
| brandy (Cognac): 1/2 cup |
| salted butter: 1/2 cup |
| light brown sugar (packed): 1 cup |
| eggs: 4 |
| ground nutmeg: 1 tsp |
| all-purpose flour (unsifted): 3 cups |
Fruitcake Cookies I
Credit: AllRecipes
User rating:
"This recipe was given to me by my mother. It makes a BIG batch. They taste better and better if left a couple weeks before eating."
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Prep Time
min -
Cook Time
min -
Servings
144 serving(s)
Tags
Directions
- Cut fruit into small pieces. In a large bowl, dredge fruit and nuts in 1 cup flour.
- Cream together butter or margarine, brown sugar, and egg yolks. Stir together flour and spices, and add to the creamed mixture. in a small bowl, dissolve baking soda into milk. Gradually add soda mixture and brandy. Turn mixture into the big bowl of fruit and nuts. Combine.
- Beat the egg whites to stiff peaks. Fold into the dough.
- Bake at 300 degrees F (150 degrees C) for 20 minutes, or until lightly browned. Cool on wire racks. Cookies should be soft.