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| 16 x ca. 30 g | Pineapple-ylw candy'd, chop'd |
| 8 x ca. 30 g | Cherries, red |
| 8 x ca. 30 g | Cherries, grn candy'd, chop'd |
| 2 Tasse | Raisins, golden |
| 4 Tasse | Pecans or walnuts, chopped |
| 3 1/2 Tasse | all-purpose flour |
| 1/2 Tasse | Butter/margarine, softened |
| 1 Tasse | Brown sugar, firmly |
| 4 | eggs separated |
| 1 Esslöffel | Baking soda |
| 3 Esslöffel | milk |
| 1/4 Tasse | Brandy |
| 1 Teelöffel | Cinnamon ground |
| 1 Teelöffel | Nutmeg ground |
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ndy'd, chop'd cked
Combine first 5 ingredients; dredge with 1 cup flour, stirring well. Set aside.
Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add egg yolks, mixing well. Dissolve soda in milk; add to creamed mixture. Add brandy, spices, and remaining 2 1/2 cups flour, mixing well. Beat egg whites (at room temperature) until stiff; fold into batter. Fold in fruit mixture. Drop dough by rounded teaspoonfuls onto greased cookie sheets. Bake at 325F for 12 to 15 minutes. Cool on wire racks. Yield: about 10 dozen. From Southern Living Cookbook
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