Fruitcake Cookies - cooking recipe

Ingredients

16 ounces candied pineapple, chopped
8 ounces cherries, red
8 ounces cherries, green candied,chopped
2 cups raisins, golden
4 cups pecans or 4 cups walnuts, chopped
3 1/2 cups flour, all purpose
1/2 cup butter or 1/2 cup margarine, softened
1 cup brown sugar, firmly
4 eggs, separated
1 tablespoon baking soda
3 tablespoons milk
1/4 cup brandy
1 teaspoon cinnamon, ground
1 teaspoon nutmeg, ground

Preparation

Combine first 5 ingredients; dredge with 1 cup flour, stirring well.
Set aside.
Cream butter; gradually add sugar, beating well at medium speed of an electric mixer.
Add egg yolks, mixing well.
Dissolve soda in milk; add to creamed mixture.
Add brandy, spices, and remaining 2 1/2 cups flour, mixing well.
Beat egg whites (at room temperature) until stiff; fold into batter.
Fold in fruit mixture.
Drop dough by rounded teaspoonfuls onto greased cookie sheets.
Bake at 325F for 12 to 15 minutes.
Cool on wire racks.