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Name: Fruitcake Cookies #2
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 48
Cuisine: American
Ingredients: 1 c Butter; 1 c Coarsely chopped walnuts;; 1/2 ts Salt; 2 Eggs; 1 c Raisins; 1/2 ts Nutmeg; 2 c Sugar (all white or all; 3 tb Baking Powder; 3 c All-Purpose Flour sifted; 1/2 ts Cloves; 1/4 c Brandy; sherry, port, rum,; 1 lb Chopped fruit cake fruits; 2 ts Cinnamon

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INGREDIENTS

1 c Butter
1 c Coarsely chopped walnuts;
1/2 ts Salt
2 Eggs
1 c Raisins
1/2 ts Nutmeg
2 c Sugar (all white or all
3 tb Baking Powder
3 c All-Purpose Flour ; sifted
1/2 ts Cloves
1/4 c Brandy; sherry, port, rum,
1 lb Chopped fruit cake fruits
2 ts Cinnamon

Servings

INSTRUCTIONS

From: plgold@ix.netcom.com Date: 22 Dec 1995 11:22:39 -0700 From American Cookery, James Beard "Fruitcake Cookies or New Years Cookies" Cream the butter, cream in the sugar, and beat in the eggs. Stir in the flour sifted with the baking powder, salt, and spices. Add the liquid and then the raisins, nuts, and fruit cake fruits. With a greased teaspoon dip up 3/4 teaspoon dough, push from the spoon with the back of another greased teaspoon onto a well-buttered or oiled cookie sheet or pan. Bake in a preheated 350-degree F. oven about 10 minutes or until the edges are a delicate brown. Do not overbake or the fruit will become hard. Remove from the pans while still warm. Cool on a rack to room temperature and store in airtight containers. These freeze well and are better if aged a week before eating. REC.FOOD.RECIPES ARCHIVES /COOKIES From rec.food.cooking archives. Downloaded from G Internet, G Internet.

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Fruitcake Cookies #2

1 c Butter
1 c Coarsely chopped walnuts;
1/2 ts Salt
2 Eggs
1 c Raisins
1/2 ts Nutmeg
2 c Sugar (all white or all
3 tb Baking Powder
3 c All-Purpose Flour sifted
1/2 ts Cloves
1/4 c Brandy; sherry, port, rum,
1 lb Chopped fruit cake fruits
2 ts Cinnamon

From: plgold@ix.netcom.com    Date: 22 Dec 1995 11:22:39 -0700    From American Cookery, James Beard "Fruitcake Cookies or New Years  Cookies" Cream the butter, cream in the sugar, and beat in the eggs. Stir  in the flour sifted with the baking powder, salt, and spices. Add the  liquid and then the raisins, nuts, and fruit cake fruits. With a greased  teaspoon dip up 3/4 teaspoon dough, push from the spoon with the back of  another greased teaspoon onto a well-buttered or oiled cookie sheet or pan.  Bake in a preheated 350-degree F. oven about 10 minutes or until the edges  are a delicate brown. Do not overbake or the fruit will become hard. Remove  from the pans while still warm. Cool on a rack to room temperature and  store in airtight containers. These freeze well and are better if aged a  week before eating.    REC.FOOD.RECIPES ARCHIVES    /COOKIES    From rec.food.cooking archives.  Downloaded from G Internet,  G Internet.

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Nutrition

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Serving Size: 1 Serving (40g)
Recipe Makes: 48 Servings

Calories: 98
Calories from Fat: 45 (46%)

Amt Per Serving		% DV

	Total Fat 5g	7 %
	Saturated Fat 2.8g	14 %
	Monounsaturated Fat 1.4g
	Polyunsanturated Fat 0.3g
Cholesterol 54.2mg		17 %
Sodium 209.9mg		7 %
Potassium 78.2mg		2 %
Total Carbohydrate 11.8g		3 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 11.2g
Protein 2.4g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 98

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