3 cups sifted all-purpose flour (1 cup of which is sifted over the fruit)
1 teaspoon cinnamon
1 teaspoon nutmeg
1 1/2 pounds golden raisins
6 cups chopped pecans
1 pound dates (cut with scissors)
1 pound candied cherries, chopped
1 pound candied pineapple, chopped
1/2 cup butter (I use salted at room temperature)
1 cup brown sugar (firmly packed)
4 eggs (at room temperature)
1 tablespoon baking soda, dissolved in 3 tablespoons milk
3 tablespoons molasses
1 fruit juice glass of wine or brandy or orange juice
Sift together 2 cups flour, cinnamon, and nutmeg, set aside. Wash raisins in colander, drain. Combine raisins, pecans, dates, cherries, and pineapple in a large container with remaining 1 cup sifted flour, set aside. Cream butter and sugar. Add eggs, baking soda mixture, molasses, and wine/brandy/juice. Pour over fruit and nut mixture, mixing well.. Drop dough by teaspoons onto ungreased cookie sheets (I refrigerate dough overnight before dropping and baking). Bake at 300 degrees for 20 minutes. Makes approximately 6 dozen cookies.
Recipe is from Ollie Panton, a neighbor. Note that if you like fruitcake, you will like this cookie.