Fruitcake Cookies

• 16 ounces pineapple chopped
• 8 ounces cherries red
• 2 cups raisins, seedless golden
• 4 cups pecans chopped
• 3 1/2 cups flour, all-purpose
• 1/2 cup butter softened
• 1 cup brown sugar firmly
• 4 large eggs separated
• 1 tablespoon baking soda
• 3 tablespoons milk
• 1/4 cup brandy
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg

1. Combine first 5 ingredients; dredge with 1 cup flour, stirring well.
2. Set aside.
3. Cream butter; gradually add sugar, beating well at medium speed of an electric mixer.
4. Add egg yolks, mixing well.
5. Dissolve soda in milk; add to creamed mixture.
6. Add brandy, spices, and remaining 2 1/2 cups flour, mixing well.
7. Beat egg whites (at room temperature) until stiff; fold into batter.
8. Fold in fruit mixture.
9. Drop dough by rounded teaspoonfuls onto greased cookie sheets.
10. Bake at 325F (160C) for 12 to 15 minutes.

pineapple, cherries red, raisins, pecans, flour, butter, brown sugar, eggs, baking soda, milk, brandy, cinnamon, nutmeg

Taken from recipeland.com/recipe/v/fruitcake-cookies-45569 (may not work)