Fruit Cake Cookies

• 2 lb. fruit (candied cherries or pineapple, dates, raisins or any other desired fruit)
• 2 c. pecans
• 3/4 c. flour
• 3 c. plain flour
• 1 tsp. soda
• 1 tsp. cinnamon
• 1 tsp. nutmeg (optional)
• 3 Tbsp. milk
• 3 oz. orange juice
• 1 stick oleo
• 1 c. brown sugar, packed
• 4 eggs
• 1 Tbsp. lemon extract

1. Dice fruits; chop pecans.
2. Coat with flour and set aside. Sift flour, soda, cinnamon and nutmeg; set aside.
3. Measure milk and orange juice; set aside.
4. Cream oleo and sugar.
5. Add eggs one at a time, then lemon extract.
6. Blend well after each.
7. Add flour and milk/orange juice mixtures alternately.
8. (More or less flour may be used to have cookie batter the desired consistency.)
9. Add fruit and drop by teaspoon onto greased cookie sheet.
10. If batter is thick you may need to flatten the top of each cookie; the fruit tends not to move when heated.
11. Bake at 250u0b0 for about 10 to 12 minutes, but watch closely.

pineapple, pecans, flour, flour, soda, cinnamon, nutmeg, milk, orange juice, oleo, brown sugar, eggs, lemon extract

Taken from www.cookbooks.com/Recipe-Details.aspx?id=244742 (may not work)