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| | Fruitcake Cookies
2 cups (1 pound) of whole pitted dates, chopped
2 cups (1 pound) of red candied cherries, chopped
2 cups ( 1 pound) of yellow candied pineapple, chopped
2 cups of chopped pecans
3 cups of all purpose flour, divided
1/2 cup of butter or margarine, softened
1 3/4 cups of sugar
3 eggs, separated
1/2 teaspoon of baking soda
1/2 cup of water
1 teaspoon of ground cinnamon
1 teaspoon of ground nutmeg
1 teaspoon of vanilla extract
1 teaspoon of almond extract
1 teaspoon of sherry extract
Combine first 4 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 water, add to creamed mixture. Add spices, flavorings and remaining 2 cups flour, mixing well. Beat egg whites (at room temperature) until stiff; fold into batter. Fold fruit mixture into batter.
Drop dough by rounded teaspoonful onto greased cookie sheets. Bake at 325ºF. for 3 to 15 minutes. Cool on wore racks. Yields: 11 dozen |
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