16 oz Pineapple-ylw candy’d,chop’d 1 c Brown sugar, firmly
8 oz Cherries, red 4 ea Eggs, separated
8 oz Cherries,grn candy’d,chop’d 1 T Baking soda
2 c Raisins, golden 3 T Milk
4 c Pecans or walnuts, chopped 1/4 c Brandy
3 1/2 c Flour, all purpose 1 t Cinnamon, ground
1/2 c Butter/margarine, softened 1 t 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
Yields
120 servings