Fruit Cake Cookies, Orange Juice Version


  
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<h1>Fruit Cake Cookies, Orange Juice Version</h1>
<h2>Ingredients</h2>
<ul>
<li>1 cup brown sugar</li>
<li>1 stick butter</li>
<li>4 eggs, separated</li>
<li>3 teaspoons baking soda</li>
<li>3 tablespoons buttermilk</li>
<li>1/2 cup orange juice</li>
<li>1 pound dates</li>
<li>1 pound pineapple</li>
<li>1 pound cherries</li>
<li>1 pound white raisins</li>
<li>7 cups chopped pecans</li>
<li>1 teaspoon nutmeg</li>
<li>1/2 teaspoon cinnamon</li>
<li>3 1/2 cups plain flour, divided</li>
</ul>
<h2>Directions</h2>
<ol>
<li>Dissolve the baking soda in the buttermilk.</li>
<li>Cream the butter, brown sugar, and egg yolks.</li>
<li>Add the buttermilk mixture and orange juice, then sift 2 cups flour into the mixture.</li>
<li>Pour the remaining flour over the fruit to coat it, then combine the fruit with the batter.</li>
<li>Drop by teaspoonfuls onto a cookie sheet.</li>
<li>Bake at 350°F for 15 to 20 minutes.</li>
<li>Store in airtight containers in a cool, dry place. Place paper towels moistened with bourbon between the layers. The cookies will keep about 3 months.</li>
</ol>