1 pound red candied cherries, halved
3 ounces green candied cherries, halved
1 pound candied pineapple, cut into pieces
1/2 pound dates, pitted and chopped
1/2 pound golden raisins
1 pound pecan pieces
1/4 cup flour, for dredging fruits and nuts
3/4 cup firmly packed light brown sugar
2 cups flour
1 1/2 teaspoons baking soda
1 tablespoon milk
1/2 cup peach brandy
In 7-quart mixing bowl, dredge cherries, pineapple, dates, raisins and pecans with 1/4 cup flour.
In a separate bowl, beat butter and brown sugar until fluffy. Add eggs; mix well. Sift together 2 cups flour and baking soda. Add flour mixture to butter mixture; mix well. Add milk and peach brandy; mix well.
Add better to dredged fruits and nuts; mix until fruits and nuts are incorporated. Mixture will be very stiff.
Drop dough by tablespoonsful onto a well-greased cookie sheet. Baked in a 275 degrees F oven 18 to 20 minutes, or until almost no imprint remains when touched lightly.
Yield: 9 dozen cookies.