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Georgia Lizzies

1 pound red candied cherries, halved
3 ounces green candied cherries, halved
1 pound candied pineapple, cut into pieces
1/2 pound pitted dates, chopped
1/2 pound golden raisins
1 pound pecan pieces
1/4 cup all-purpose flour
1/4 cup (1/2 stick) butter, softened
3/4 cup firmly packed light brown sugar
2 eggs
2 cups all-purpose 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 with electric mixer on medium speed, 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. Add milk and peach brandy; mix well.

Add batter to dredged fruits and nuts; mix until fruits and nuts
are incorporated. Mixture will be very stiff. This dough is more
fruit than batter. Drop dough by tablespoons onto well-greased
cookie sheets. Bake in a preheated 275-degree oven 18 to 20 minutes,
or until almost no imprint remains when touched lightly.

Yield: 9 dozen cookies.

Variation: This recipe makes wonderful mini fruitcakes using the
mini muffin cups and baking pans. Use one tablespoon batter in each
greased mini cup (a vegetable spray works better than solid
shortening); decorate with a cherry half. Bake in a preheated
275-degree oven 18 to 20 minutes.


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