Fruit Cake Cookies

These drop cookies use the ingredients of a fruit cake (dates, candied fruits, and two kinds of nuts) in a cinnamon-flavored batter.

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Ingredients:

• 2 lbs chopped, pitted dates
• 1/2 lb chopped candied cherries
• 1/2 lb candied pineapple, sliced thin
• 1/2 lb brazil nuts, coarsely chopped
• 1/2 lb almonds, lightly toasted
• 3 1/2 cups flour
• 1 cup butter
• 1 1/2 cups sugar
• 2 eggs
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp salt

Method

Combine first 5 ingredients. Toss with 1/2 cup of the flour; set aside. Cream together butter and sugar. Add eggs. Stir together remaining 3 cups flour, baking powder, cinnamon and salt; stir into creamed mixture. Fold in fruit/nut mixture. Drop spoonfuls of batter (about the size of a walnut) onto cookie sheet. Bake at 325 or 350 degrees until lightly browned around edge. Do not overbake.

Notes: These cookies are very good anytime of the year although the holiday season is probably the best.

Number of servings: 5-8 dozen

Submitted By: Betty Bultsma
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