“This recipe was given to me by my mother. It makes a BIG batch. They taste better and better if left a couple weeks before eating.” - by vicki
Ingredients
Adjust Servings
Original recipe yields 12 dozen
Directions
- Cut fruit into small pieces. In a large bowl, dredge fruit and nuts in 1 cup flour.
- Cream together butter or margarine, brown sugar, and egg yolks. Stir together flour and spices, and add to the creamed mixture. in a small bowl, dissolve baking soda into milk. Gradually add soda mixture and brandy. Turn mixture into the big bowl of fruit and nuts. Combine.
- Beat the egg whites to stiff peaks. Fold into the dough.
- Bake at 300 degrees F (150 degrees C) for 20 minutes, or until lightly browned. Cool on wire racks. Cookies should be soft.
Nutrition
Amount Per Serving (144 total)
- Calories
- 95 cal
- 5%
- Fat
- 4.1 g
- 6%
- Carbs
- 14 g
- 5%
Based on a 2,000 calorie diet
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Reviews (4)
Rate This Recipe
"I thought this cookie had a good overall flavor, and it got good reviews by most everyone that tried them - one even asked for the recipe, but in my opinion is not worth all of the preparation effort...." See more It's nearly impossible to fold in the egg whites in the end, and they're so chewy and sticky that they don't stack well for storage. Perhaps the directions need more clarification. I would try a different fruitcake cookie recipe next time ~ one not so labor intensive."
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