Fruitcake Cookies

½ cup butter
1 cup brown sugar
4 eggs
2 ½ cups all-purpose flour
½ pound candied cherries
½ pound candied pineapple
1½ pounds (6 cups) chopped nuts
2¼ cups white raisins
2 tablespoons whole milk
2 teaspoons soda
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 tablespoons orange juice

In a large bowl of mixer, cream butter and sugar; add eggs, one at a time. Use ½ cup of flour to sprinkle over fruit. Then combine all ingredients. Drop by teaspoonfuls on a greased cookie sheet. Bake in a 250º oven for about 30-35 minutes. Yield: about 72 cookies.

Great for holiday gifts. Delightful served with Boiled Custard.

Recipe taken from “Miss Daisy Celebrates Tennessee” cookbook published for the Bicentenniel Celebration. Miss Daisy is known thoughout the nation as Tennessee’s First Lady of Southern Cooking.