Recipe

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• 1 lb candied pineapple
• 16 oz candied cherries
• 3 cups dates, pitted and chopped
• 6 cups chopped walnuts
• 4 1/2 cups golden raisins
• 1 cup all-purpose flour
• 1/2 cup butter
• 1 cup brown sugar
• 4 eggs, separated
• 2 cups all-purpose flour
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• 3 tsp baking soda
• 3 tbsp sweetened condensed milk
• 1/2 cup brandy

• 1 Preheat oven to 300 degrees F (150 degrees C).
• 2 Cut fruit into small pieces. In a large bowl, dredge fruit and nuts in 1 cup flour.
• 3 Cream together butter, brown sugar, and egg yolks. Stir together 2 cups flour, cinnamon, and nutmeg; add to the creamed mixture. In a small bowl, dissolve baking soda into sweetened condensed milk. Gradually add soda mixture and brandy to the dough. Turn mixture into the big bowl of fruit and nuts. Combine.
• 4 Beat the egg whites to stiff peaks. Fold into the dough.
• 5 Bake in the preheated oven until cookies are lightly browned but still soft, about 20 minutes. Cool on wire racks.