Desserts:

Aunt Margaret's Fruitcake Cookies

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Ingredients

1 pound butter, cut into slices
1 pound dark brown sugar
1 pint (16 ounces) pineapple preserves
3 tablespoons milk
3 eggs, beaten
1 teaspoon baking soda
4-1/2 cups self-rising flour
1 teaspoon vanilla
1 pound candied pineapple
1 pound candied cherries
2 pounds dates, chopped
12 cups shelled pecans (you may substitute 1 cup black walnuts for 1 cup pecans
2 cups flour for nuts

Instructions

Mix butter, sugar, preserves, milk and eggs. Blend baking soda with self-rising flour; add to batter. Add vanilla. Pour in the remaining fruit and mix with hands. Mixture will be very stiff. Mix together 2 cups flour with the nuts and add to dough. Drop by tablespoon onto greased cookie sheet. Bake at 275 to 300 degrees for 12 to 18 minutes. Cookies should be firm and not too sticky. Try a few first to judge your baking time and temperature.

Debbie Loding
East Moline