Fruit Cake Cookies

This is a recipe Nina (Judy) has been making for years. She got the recipe from our cousin Carol and judging from the wear of the hand-written recipe card it has been a favorite ever since. We love them best when they’re still warm from the oven! Nina always has them ready to bring to parties and Holiday meals together.

What you need

  • 1 cup brown sugar
  • 2 sticks butter
  • 4 eggs (separated)
  • 3 tsp baking soda dissolved in 3 tbs milk
  • 1/3 cup milk
  • 3 cups plain flour
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 lb chopped candied cherries (8 oz red and 8oz green)
  • 1 lb candied pineapple
  • 1 lb boxed dates
  • 1 box golden raisins
  • 5 cups chopped pecans
Cream butter and sugar, then beat in egg yolks.
Measure and sift 2 cups of the flour with spices, and set aside.
Toss the candied fruits with the remaining cup of flour and set aside.
Add sifted flour and spices to creamed mixture alternately with the 1/3 cup milk and baking soda.
Pour the creamed mixture over the flour-coated fruit, and nuts.
Mix thoroughly with hands.
Last, beat the egg whites until stiff and fold into the batter.
Drop rounded teaspoon-sized cookie dough onto a greased cookie sheet
Bake for 18-20 minutes at 300°

Makes around 175 cookies, depending on how big you make them.