MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: St. Steven's Fruitcake Cookies
Categories: Cookies, Fruits, Nuts, Booze
Yield: 2 Dozen

1 c Butter
2 c Sugar; all white or all
- brown or one cup of each
3 c Sifted all-purpose flour
2 lg Eggs
3 tb Baking powder
1/2 ts (ea) salt, ground cloves,
- and nutmeg
2 ts Cinnamon
1/4 c Brandy, rum, sherry, port,
- red wine or fruit juice
1 c Raisins
1 c Coarse chopped walnuts,
- pecans, filberts, or
- un-blanched almonds
2 c (1 lb) chopped candied fruit

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 3/4 teaspoon of dough,
push from the spoon with another greased teaspoon onto a
well-buttered or oiled cookie sheet.

Bake in a pre-heated 350øF/175øC 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.

Makes 24 or more

From the newsletter of St Stephen's Anglican Church
A parish in the classical Anglican tradition

From: http://www.ststeve.com

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