This recipe was given to me by my mother. It makes a BIG batch. They taste better and better if left a couple weeks before eating.
Original recipe makes 12 dozen
Ingredients
1 pound candied pineapple
16 ounces candied cherries
3 cups dates, pitted and chopped
6 cups chopped walnuts
4 1/2 cups golden raisins
1 cup all-purpose flour
1/2 cup butter
1 cup brown sugar
4 eggs, separated
2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
3 teaspoons baking soda
3 tablespoons sweetened condensed milk
1/2 cup brandy
Directions
- Preheat oven to 300 degrees F (150 degrees C).
- Cut fruit into small pieces. In a large bowl, dredge fruit and nuts in 1 cup flour.
- Cream together butter, brown sugar, and egg yolks. Stir together 2 cups flour, cinnamon, and nutmeg; add to the creamed mixture. In a small bowl, dissolve baking soda into sweetened condensed milk. Gradually add soda mixture and brandy to the dough. Turn mixture into the big bowl of fruit and nuts. Combine.
- Beat the egg whites to stiff peaks. Fold into the dough.
- Bake in the preheated oven until cookies are lightly browned but still soft, about 20 minutes. Cool on wire racks.
Nutrition
Calories: 95 kcal
Carbohydrates: 14 g
Cholesterol: 8 mg
Fat: 4.1 g
Fiber: 0.8 g
Protein: 1.5 g
Sodium: 38 mg