feeling a little fruit cakey

Ahhhh....how nasty do fruit cake cookies sound? But how awesome they are! Every year my mother-in-law makes these little bites of delight...and now she's passed the task on to me, who is going to share the spirit with you...you surely won't be bringing these to the county fruit cake catapulting contest, I promise.

The original recipe called for you to dice up all the fruit yourself...well, now you can buy all that fruit ready to go, so that's what I use instead. My husband has vivid memories of having to chop fruit and nuts until his little baby boy hands bled.

You'll need:

1 lb of margarine
1 cup brown sugar
3 eggs
1 tsp cinnamon
1/2 tsp baking soda
3 cups flour
1/2 cup milk
1/2 cup sherry wine (YES!!! WINE!!!)
2 16 ounce containers of chopped fruits for fruit cake
5-7 cups of chopped nuts (we used walnuts this year bc pecans are more expensive than gold for some reason)
2 cups of chopped dates
3/4 lb of raisins

Preheat oven to 300.F
Cream butter and sugar together.  Beat in eggs one at a time. Sift the flour, cinnamon and baking soda together. Add milk and flour mix to the creamed butter and sugar alternately, beginning and ending with flour. Pour in wine, mix. Add fruit, dates, raisins and nuts and mix well. Drop by spoonful on greased cookie sheet. Bake for 20-30 minutes at 300.F

Enjoy. Or if you don't, feel free to host your own fruitcake toss since this recipe makes a crap-ton.

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