Fruitcake Cookies

• Ready In: 15 mins
• Yields: 120 cookies

Ingredients

• 16  ounces  candied pineapple, chopped
• 8  ounces cherries, red
• 8  ounces cherries, green candied,chopped
• 2  cups raisins, golden
• 4  cups pecans or 4  cups walnuts, chopped
• 3 1⁄2 cups flour, all purpose
• 1⁄2 cup butter or 1⁄2 cup margarine, softened
• 1  cup brown sugar, firmly
• 4  eggs, separated
• 1  tablespoon baking soda
• 3  tablespoons milk
• 1⁄4 cup brandy
• 1  teaspoon cinnamon, ground
• 1  teaspoon nutmeg, ground

Directions

1. Combine first 5 ingredients; dredge with 1 cup flour, stirring well.
2. Set aside.
3. Cream butter; gradually add sugar, beating well at medium speed of an electric mixer.
4. Add egg yolks, mixing well.
5. Dissolve soda in milk; add to creamed mixture.
6. Add brandy, spices, and remaining 2 1/2 cups flour, mixing well.
7. Beat egg whites (at room temperature) until stiff; fold into batter.
8. Fold in fruit mixture.
9. Drop dough by rounded teaspoonfuls onto greased cookie sheets.
10. Bake at 325F for 12 to 15 minutes.
11. Cool on wire racks.