Fruitcake cookies
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 cup light brown sugar, packed
- 1 cup (2 sticks) butter, room temperature
- 3 large eggs, lightly beaten
- ½ cup whole milk
- 7 cups coarsely chopped pecans (about 2 pounds whole pecans)
- 2 cups candied cherries, chopped
- 6 slices candied pineapple, chopped
- 1 15-ounce box golden raisins, chopped
Instructions:
Fruitcake cookies tend to get even better with age.
- Preheat the oven to 300°F. Grease a cookie sheet.
- Sift together the flour, baking soda, and cinnamon. Cream the butter and sugar, then gradually add the eggs. Add the dry ingredients alternately with the milk, blending well. Mix the fruits and pecans in a large bowl, then pour the batter over them. Fold the fruit into the batter by hand, mixing well. Drop the batter by teaspoonfuls onto the cookie sheet. Bake for 20 to 25 minutes, or until done.