CATEGORY |
CUISINE |
TAG |
YIELD |
Fruits, Grains, Eggs, Dairy |
|
Cookies, Desserts, Fruits/nuts |
120 |
Servings |
INGREDIENTS
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 |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“God: the most lovable person in the universe”