Loved the cookies as well as a friend that I just baked some for last night. Very similar to a recipe shared by another friend that she has had for over 40 years. I would definitely make them again for the holidays. I did however move the cookie sheets half way through so that they would bake evenly. It does take some arm strength to stir the batter.
Yield: 9 dozen
- 1/4 cup butter or margarine, softened
- 1/2 cup firmly packed dark brown sugar
- 2 large eggs, separated
- 1 1/2 teaspoons baking soda
- 1 1/2 tablespoons milk
- 2 tablespoons orange juice
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1 (8-ounce) package chopped dates
- 1/2 pound red candied cherries, quartered
- 1/2 pound candied pineapple,chopped
- 1 (15-ounce) package golden raisins
- 3 cups chopped pecans
- Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add egg yolks, beating just until blended.
- Combine baking soda and milk, stirring until soda dissolves; add orange juice.
- Combine flour and next 4 ingredients. Combine 1/2 cup flour mixture, dates, and next 4 ingredients, tossing gently to coat.
- Add remaining flour mixture to butter mixture, alternately with milk mixture, beginning and ending with flour mixture. Gradually stir fruit mixture into batter.
- Beat egg whites at high speed with an electric mixer until stiff peaks form; fold into batter.
- Drop dough by level tablespoonfuls onto lightly greased baking sheets.
- Bake at 300° for 15 to 18 minutes or until lightly browned.
- Note: Cookies may be stored in an airtight container up to 1 week or frozen up to 3 months.
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