Frosted Pumpkin-Walnut Cookies
INGREDIENTS:
16 oz Pineapple-ylw candy'd,chop'd 1 c Brown sugar, firmly
8 oz Cherries, red 4 ea Eggs, separated
8 oz Cherries,grn candy'd,chop'd 1 tb Baking soda
2 c Raisins, golden 3 tb Milk
4 c Pecans or walnuts, chopped 1/4 c Brandy
3 1/2 c Flour, all purpose 1 ts Cinnamon, ground
1/2 c Butter/margarine, softened 1 ts Nutmeg, ground
16 oz Pineapple-ylw candy'd,chop'd 1 c Brown sugar, firmly
8 oz Cherries, red 4 ea Eggs, separated
8 oz Cherries,grn candy'd,chop'd 1 tb Baking soda
2 c Raisins, golden 3 tb Milk
4 c Pecans or walnuts, chopped 1/4 c Brandy
3 1/2 c Flour, all purpose 1 ts Cinnamon, ground
1/2 c Butter/margarine, softened 1 ts Nutmeg, ground
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