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      Title: St. Steven's Fruitcake Cookies
 Categories: Cookies, Fruits, Nuts, Booze
      Yield: 2 Dozen

      1 c  Butter
      2 c  Sugar; all white or all
           - brown or one cup of each
      3 c  All-purpose flour; sifted
      2 lg Eggs
      3 tb Baking powder
    1/2 ts Salt
    1/2 ts Ground cloves
    1/2 ts Nutmeg
      2 ts Cinnamon
    1/4 c  Brandy, rum, sherry, port,
           - red wine, or fruit juice
      1 c  Raisins
      1 c  Walnuts, pecans, filberts,
           - or un-blanched almonds;
           - coarse chopped
      1 lb Candied fruit (2 c); chopped

  Cream the butter, cream in the sugar, and beat in the eggs. Stir in
  the flour sifted with the baking soda, salt, and spices. Add the
  liquid and then the raisins, nuts, and fruit cake fruits.

  With a greased tablespoon dip up 3/4 ts of dough, push from the
  spoon with another greased teaspoon onto a well-buttered or oiled
  cookie sheet.

  Bake in a pre-heated 350 F/175 C oven for 10 minutes or until the
  edges are a delicate brown. Do not over-bake or the fruit will
  become hard. Remove from the pans while still warm. Cool on a rack
  to room temperature and store in airtight containers.

  These freeze well and are better if aged for a week before eating.

  From the newsletter of St Stephen's Anglican Church
  A parish in the classical Anglican tradition

  Recipe FROM: http://www.ststeve.com

  Uncle Dirty Dave's Archives

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