My Grandma's Fruitcake Cookies

Name: My Grandma's Fruitcake Cookies
Total time: 60
Yield: 144
Ingredients: 3 cups all-purpose flour; 1 teaspoon ground cinnamon; 0.5 teaspoon baking soda; 1 cup butter, at room temperature; 1 cup brown sugar, packed; 3 eggs; 0.5 cup milk; 2 tablespoons vanilla-flavored cream sherry; 7 cups chopped mixed nuts; 1 pound candied pineapple, coarsely chopped; 1 pound red and green candied cherries, chopped; 2 cups pitted chopped dates; 2 cups chopped raisins

Recipe by minky410 from allrecipes.com

Dessert 60 Mins.

Ingredients

144

144 servings

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3 cups all-purpose flour
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1 teaspoon ground cinnamon
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0.5 teaspoon baking soda
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1 cup butter, at room temperature
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1 cup brown sugar, packed
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3 eggs
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0.5 cup milk

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2 tablespoons vanilla-flavored cream sherry
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7 cups chopped mixed nuts
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1 pound candied pineapple, coarsely chopped
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1 pound red and green candied cherries, chopped
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2 cups pitted chopped dates
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2 cups chopped raisins

Instructions

Preheat the oven to 300 degrees F (150 degrees C). Grease several baking sheets. Sift flour, cinnamon, and baking soda into a large bowl; set aside.
Beat butter and sugar together in a separate large bowl with an electric mixer until fluffy, about 5 minutes. Add eggs one at a time, beating well after each addition. Add flour mixture in batches, alternating with about 2 tablespoons of milk, beating batter briefly after each addition until the mixture is soft. Beat in sherry, then stir in nuts, pineapple, cherries, dates, and raisins until thoroughly mixed.
Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
Bake in the preheated oven until the cookies are set and the bottoms are very lightly browned, about 20 to 30 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.