Halved red candied cherries 1 pound
Halved green candied cherries 3 ounces
Candied pineapple (cut into pieces) 1 pound
Pitted dates (chopped) 1/2 pound
Golden raisins 1/2 pound
Pecan pieces 1 pound
Flour (all-purpose) – (for dredging nuts and fruits) 1/4 cup
Softened butter 1/4 cup
Light brown sugar (firmly packed) 3/4 cup
Eggs 2 numbers
Flour (all-purpose) 2 cups
Baking soda 1 1/2 teaspoons
Milk 1 tablespoon
Peach brandy 1/2 cup
Method of Preparation
Add pineapple, dredge cherries, raisins, pecans and dates with cup of flour to a 7-quart mixing bowl and mix well. Add butter and light brown sugar to a separate bowl with electric mixer and beat at medium speed till you get a fluffy mixture. Now add eggs and mix thopughly.
For better mixing sift together 2 cups flour and baking soda. Now add flour mixture to butter mixture and mix well. Add peach brandy and milk and mix well again. Now add batter to the mixture of nuts and dredged fruits and mix well till all the fruits and nuts are incorporated into the mixture. The indication for thorough mixture is the stiffness of the mixture as the dough has more fruits than the batter.
Apply the dough on a well-greased cookie sheet using a tablespoon. Pre heat the oven to 275-degree and bake for 18 to 20 minutes. The correct cooking indication is that when you touch the cookie, there should not be any impression over the dough.
Variation: You can make a wonderful variation with the same ingredients and methods by using mini cups instead of cookie sheets. Use mini muffin cups and mini baking pans and one tablespoon of batter to every greased mini cup.
Before baking, decorate with a cherry half. Preheat the oven to 275F and bake for 18 to 20 minutes. When cooked, the recipe serves as a wonderful fruitcake.
With the above-suggested quantity of ingredients, you can make around 100 to 110 cookies.