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These yummy goodies have been a Christmas standard since I was a child. My Aunt Betty, who loved to cook, discovered this recipe in a Southern Living magazine (I haven’t a clue what issue) But she made them and they were such a hit, they began making an annual appearance. We all looked forward to the beautiful boxes of cookies from Aunt Betty! They’re rich, but oh so good and even the fruitcake haters in your house will love these Fruit Cake Cookies!
Fruit Cake Cookies
Even the fruit cake haters in your house will love these
- 1/4 cup butter or margarine (softened)
- 1/2 cup firmly packed dark brown sugar
- 2 large eggs (separated)
- 1 1/2 teaspoons baking soda
- 1 1/2 tablespoons milk
- 2 tablespoons orange juice
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1 8-ounce package chopped dates
- 1/2 pound red candied cherries (quartered)
- 1/2 pound candied pineapple (chopped)
- 1 15-ounce package golden raisins
- 3 cups chopped pecans
- Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add egg yolks, beating just until blended.
- Combine baking soda and milk, stirring until soda dissolves; add orange juice.
- Combine flour and next 4 ingredients. Combine 1/2 cup flour mixture, dates, and next 4 ingredients, tossing gently to coat.
- Add remaining flour mixture to butter mixture, alternately with milk mixture, beginning and ending with flour mixture. Gradually stir fruit mixture into batter.
- Beat egg whites at high speed with an electric mixer until stiff peaks form; fold into batter.
- Drop dough by level tablespoonfuls onto lightly greased baking sheets.
- Bake at 300° for 15 to 18 minutes or until lightly browned.
Cookies may be stored in an airtight container up to 1 week or frozen up to 3 months.