37 lines
1.2 KiB
HTML
37 lines
1.2 KiB
HTML
Fruitcake Cookies, Grape Juice Version
|
|
|
|
|
|
|
|
Home
|
|
|
|
|
|
|
|
<h1>Fruitcake Cookies, Grape Juice Version</h1>
|
|
<h2>Ingredients</h2>
|
|
<ul>
|
|
<li>1/2 cup butter</li>
|
|
<li>1 cup brown sugar, firmly packed</li>
|
|
<li>4 eggs, separated</li>
|
|
<li>3 1/2 cups all-purpose flour, divided</li>
|
|
<li>1 teaspoon cinnamon</li>
|
|
<li>1 teaspoon nutmeg</li>
|
|
<li>1/4 cup grape juice</li>
|
|
<li>1 tablespoon baking soda, dissolved in 3 tablespoons buttermilk</li>
|
|
<li>1 tsp vanilla</li>
|
|
<li>1 pound dates, chopped</li>
|
|
<li>1 pound candied cherries, chopped</li>
|
|
<li>1 pound candied pineapple, chopped</li>
|
|
<li>20 ounces dark or golden raisins, chopped</li>
|
|
<li>7 cups pecans, chopped</li>
|
|
</ul>
|
|
<h2>Directions</h2>
|
|
<ol>
|
|
<li>Cream the butter and sugar, then beat in the egg yolks.</li>
|
|
<li>Sift 2 cups flour with the spices and add to the creamed mixture alternately with the grape juice and the baking soda mixture .Stir in vanilla.</li>
|
|
<li>Dredge the fruit in the remaining flour. Pour the batter over the fruit and mix to combine.</li>
|
|
<li>Beat the egg whites until stiff and fold into the batter.</li>
|
|
<li>Drop by teaspoonfuls onto greased cookie sheets.</li>
|
|
<li>Bake at 350°F for 15 to 18 minutes.</li>
|
|
</ol>
|
|
|