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Christmas Fruit Cookies
Candied cherries and pineapple plus dates and pecans are mixed together in a batter with butter, brown sugar, buttermilk, cinnamon and separated eggs.
Ingredients
- 1 carton candied cherries, chopped
- 1 carton candied pineapple, chopped
- 1 pkg. dates, chopped
- 6 cups pecans
- 3 cups sifted cake flour
- 1 cup butter or margarine (2 sticks)
- 1 1/2 cups brown sugar
- 3 eggs, separated
- 2 tsp. ground cinnamon
- 1/2 cup buttermilk
- 1 tsp. baking soda
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Method
In large bowl, mix chopped fruit and nuts with 1 cup cake flour to keep fruit from sticking together in gobs. Add soda to buttermilk and set aside. Cream butter and brown sugar together. Add egg yolks and mix well. Mix cinnamon with remaining 2 cups of cake flour. Add flour and buttermilk alternately to creamed mixture. Add batter to fruit, coating everything well. Fold in egg whites beaten stiff. Drop on cookie sheet in large teaspoonsful. Bake 22-27 minutes at 300 degeees.
Notes: The candied fruit and the dates can be soaked overnight in red wine, if you wish, as the first step. Drain well.
Number of Servings: 4 to 5 dozen cookies
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