Fruit Cake Cookies
- 1 1/2 lb. candied fruit (green and red cherries, pineapple, peel or citron)
- 2 c. raisins
- 3/4 c. sweet white wine or grape juice
- 1 c. chopped nuts
- 1 1/3 c. flour
- 1 c. brown sugar, packed
- 6 Tbsp. butter or oleo, softened
- 2 eggs, slightly beaten
- 1 tsp. cinnamon
- 1/2 tsp. ground cloves
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- In a medium bowl, combine fruits, raisins and wine.
- Cover and let stand overnight.
- In a large bowl, combine flour, sugar, butter, eggs, cinnamon, cloves, baking soda and salt.
- Beat until well mixed, scraping the sides of bowl.
- Stir in fruit mixture and nuts.
- Spread batter evenly in greased and floured jelly roll pan (15 1/2 x 10 1/2-inch).
- Bake at 350u0b0 for about 30 minutes.
- Cool in pan and cut into bars.
- Yields about 4 dozen bars.
- May be cooked in greased miniature tins, fill about 2/3 full.
- Bake at 350u0b0 for about 25 minutes.
- Yields about 40 round cakes.
candied fruit, raisins, sweet white wine, nuts, flour, brown sugar, butter, eggs, cinnamon, ground cloves, baking soda, salt
Taken from www.cookbooks.com/Recipe-Details.aspx?id=306111 (may not work)