1 c Butter
2 c Sugar (all white or all
-firmly packed brown or 1
-cup each)
2 Eggs
3 c Sifted all-purpose flour
3 tb Baking powder
1/2 ts Salt
1/2 ts Cloves
1/2 ts Nutmeg
2 ts Cinnamon
1/4 c Brandy; sherry, port, rum,
-wine; or fruit juice
1 c Raisins
1 c Coarsely chopped walnuts;
-filberts; pecans, or
-unblanched almonds
1 lb Chopped fruit cake fruits
From: plgold@ix.netcom.com
Date: 22 Dec 1995 11:22:39 -0700
From American Cookery, James Beard “Fruitcake Cookies or New Year’s
Cookies” Cream the butter, cream in the sugar, and beat in the eggs. Stir
in the flour sifted with the baking powder, salt, and spices. Add the
liquid and then the raisins, nuts, and fruit cake fruits. With a greased
teaspoon dip up 3/4 teaspoon dough, push from the spoon with the back of
another greased teaspoon onto a well-buttered or oiled cookie sheet or pan.
Bake in a preheated 350-degree F. oven about 10 minutes or until the edges
are a delicate brown. Do not overbake or the fruit will become hard. Remove
from the pans while still warm. Cool on a rack to room temperature and
store in airtight containers. These freeze well and are better if aged a
week before eating.
REC.FOOD.RECIPES ARCHIVES
/COOKIES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
48 Servings