FRUITCAKE COOKIES

Prep Time: 1 Hour
Yields: 35 Cookies

Comment: 
This recipe was given to me by Doris Schexnaydre of Schreiver, La., who got it from her old Better Homes and Gardens Cookbook.

Ingredients:
1 cup mixed candied fruit, chopped
¾ cup raisins
1 cup all purpose flour, sifted and divided
¼ cup butter
¾ cup brown sugar
1 egg
¼ cup evaporated milk
1 tsp lemon juice
¼ tsp baking soda
¼ tsp salt
½ tsp ground cinnamon
½ tsp ground cloves
½ tsp ground allspice
¼ tsp ground nutmeg
1 cup chopped pecans

METHOD:
Preheat oven to 375°F. Coat candied fruit and raisins with ¼ cup flour and set aside. In a large mixing bowl, cream butter and sugar until light and fluffy. Whip in the egg and incorporate fully into the mixture. Add the milk and lemon juice while continuing to blend well. Sprinkle in the balance of the sifted flour, baking soda, salt and spices. Stir well to blend into the butter mixture. Add the coated fruit, raisins and pecans. When thoroughly blended, drop the dough in teaspoon-size portions onto a lightly greased cookie sheet. Bake 12–15 minutes or until cookies are done. NOTE:  The finished cookie dough will appear quite chunky with fruit and nuts and with very little dough. The dough will rise substantially in the cooking process.