Title: Fruitcake Cookies
Categories: Cookie Dessert Fruit
Yield: 120 Servings

16	oz	Pineapple-ylw candy'd,chop'd
8	oz	Cherries, red
8	oz	Cherries,grn candy'd,chop'd
2	c	Raisins, golden
4	c	Pecans or walnuts, chopped
3 1/2	c	Flour, all purpose
1/2	c	Butter/margarine, softened
1	c	Brown sugar, firmly
4		Eggs, separated
1	tb	Baking soda
3	tb	Milk
1/4	c	Brandy
1	ts	Cinnamon, ground
1	ts	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 1/2 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

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