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

1. In a medium bowl, combine fruits, raisins and wine.
2. Cover and let stand overnight.
3. In a large bowl, combine flour, sugar, butter, eggs, cinnamon, cloves, baking soda and salt.
4. Beat until well mixed, scraping the sides of bowl.
5. Stir in fruit mixture and nuts.
6. Spread batter evenly in greased and floured jelly roll pan (15 1/2 x 10 1/2-inch).
7. Bake at 350u0b0 for about 30 minutes.
8. Cool in pan and cut into bars.
9. Yields about 4 dozen bars.
10. May be cooked in greased miniature tins, fill about 2/3 full.
11. Bake at 350u0b0 for about 25 minutes.
12. 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)