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Fruitcake Cookies

Fruitcake Cookies
Photo by Sherry Wagner

Sherry Wagner

Fruitcake Cookies

1 cup sugar
1 tsp. cinnamon
1 cup glazed pineapple
3/4 cup butter or margarine
pinch of salt
1 cup raisins
2 cups flour
1 cup coconut
2 eggs
1 cup walnuts
6 tbsp. milk
1 cup glazed cherries
½ tsp. baking soda dissolved in 2 tsp. milk

Preheat oven to 350 degrees. Grease your cookie sheets.

Cut up the fruit into small pieces (use different colors of fruit for festive tone), and chop the nuts into small pieces. Set aside.

Cream the sugar and butter. Then add the eggs and beat until mixed. Slowly add the flour, cinnamon, milk and soda dissolved in milk. Mix thoroughly at medium speed. Then stir in by hand the nuts, cherries, pineapple, raisins and coconut.

When completely mixed, use a teaspoon to drop the dough on the cookie sheet (I heap the dough on the teaspoon). Cookies will spread, so leave space between. Bake until golden brown. It takes about 15 minutes. Remove from the cookie sheets and cool on racks.

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