Fruitcake Cookies - cooking recipe

Ingredients

1 1/2 cups all-purpose flour
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon baking soda
1/4 teaspoon salt
3 cups chopped pecans
8 ounces mixed candied fruit
8 ounces chopped dates
4 ounces candied red cherries, chopped
4 ounces green glazed cherries, chopped
1/2 cup margarine, softened
1 cup firmly packed brown sugar
2 eggs
1/3 cup white wine (may substitute milk, if desired)
1 1/2 tablespoons milk

Preparation

Combine first 6 ingredients in a small bowl.
Set aside 1/2 cup of mixture.
Combine, pecans, fruit mix, dates and cherries; mix well.
Dredge fruit mixture in reserved 1/2 cup flour mixture.
Cream butter in a large bowl; gradually add sugar, beating until fluffy.
Add eggs, one at a time, beating well.
Add dry ingredients alternately with wine and milk, beginning and ending with flour mixture.
Stir in fruit mixture.
Drop dough by level teaspoons onto greased cookie sheets.
Bake at 325 degrees for 15 minutes or until golden.
Cool on wire rack.
Makes 4 dozen.