Cookie recipe of the week: Fruitcake cookies

1 Cup Butter
2 Cups Sugar (all white or all brown or one cup of each)
3 Cups Sifted All Purpose Flour
2 Eggs
3 Tbs Baking Powder
½ Tsp each of Salt, Ground Cloves and Nutmeg
2 Tsp Cinnamon
¼ Cup of Brandy, Rum, Sherry, Port, Wine or Fruit Juice
1 Cup Raisins
1 Cup Coarsely Chopped Walnuts, Pecans, Filberts, or Un-blanched Almonds
2 Cups (1 pound) Chopped Fruit Cake Fruits

Cream the butter, cream in the sugar, and beat in the eggs. Stir in the flour sifted with the baking soda, salt, and spices. Add the liquid and then the raisins, nuts, and fruit cake fruits.

With a greased tablespoon dip up ¾ teaspoon of dough, push from the spoon with another greased teaspoon onto a well-buttered or oiled cookie sheet.

Bake in a pre-heated 350°F oven for 10 minutes or until the edges are a delicate brown. Do not over-bake or the fruit will become hard. Remove from the pans while still warm. Cool on a rack to room temperature and store in airtight containers.

These freeze well and are better if aged for a week before eating.

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