Fruitcake Cookies

I found this recipe years ago in Southern Living magazine and make it every year.

• Ready In: 45 mins
• Yields: 48 cookies

Ingredients

• 1 1⁄2 cups all-purpose flour
• 1⁄2 teaspoon ground cloves
• 1⁄2 teaspoon ground cinnamon
• 1⁄2 teaspoon ground nutmeg
• 1⁄4 teaspoon baking soda
• 1⁄4 teaspoon salt
• 3  cups  chopped pecans
• 8  ounces  mixed candied fruit
• 8  ounces  chopped dates
• 4  ounces  candied red cherries, chopped
• 4  ounces  green glazed cherries, chopped
• 1⁄2 cup margarine, softened
• 1  cup  firmly packed brown sugar
• 2  eggs
• 1⁄3 cup white wine (may substitute milk, if desired)
• 1 1⁄2 tablespoons milk

Directions

1. Combine first 6 ingredients in a small bowl.
2. Set aside 1/2 cup of mixture.
3. Combine, pecans, fruit mix, dates and cherries; mix well.
4. Dredge fruit mixture in reserved 1/2 cup flour mixture.
5. Cream butter in a large bowl; gradually add sugar, beating until fluffy.
6. Add eggs, one at a time, beating well.
7. Add dry ingredients alternately with wine and milk, beginning and ending with flour mixture.
8. Stir in fruit mixture.
9. Drop dough by level teaspoons onto greased cookie sheets.
10. Bake at 325 degrees for 15 minutes or until golden.
11. Cool on wire rack.
12. Makes 4 dozen.