Fruitcake Cookies

Fruitcake Cookies

These make A LOT--about 10 dozen. Even fruitcake-haters love them.

First:
1 lb. candied cherries, cut up
1 lb. candied pineapple, cut up
1 12- or 16-oz box white raisins
2 lbs. walnuts, broken into small pieces
1 lb. pecans, broken into small pieces
1 cup plain flour (sifted over fruit and nuts)

Work above ingredients together with hands and set aside.

Second:
2-1/2 c. plain flour (sifted)
1 tsp. baking soda

Combine and set aside.

Third:
4 eggs
1 c. light brown sugar
1 c. granulated sugar

Beat these together.

Fourth:
3 T. buttermilk
3 sticks margarine, softened
1 tsp. vanilla
1/2 tsp. nutmeg
1/2 tsp. ginger
1/2 tsp. cloves
1/2 tsp. allspice
1/2 tsp. cinnamon

Mix together and add to the above egg mixture.

Lastly:
Mix everything together in your largest bowl. Chill overnight. Drop by teaspoonfuls, roll into balls and flatten. Cook 15 minutes on VERY TOP rack on a greased cookie sheet in a 350 degree oven. Watch these carefully--they will burn. Store in an airtight container. Makes about 10 dozen.

Recipes from Shawn's Recipe Kitchen