Fruitcake Cookies
1/4 cup butter
1/2 cup honey
2 eggs
1/3 cup dark rum or pineapple juice
1 1/2 teaspoons baking soda
2 tablespoons milk
1 1/2 cups sifted all-purpose flour
1/2 teaspoon each of cloves, allspice and nutmeg
3 cups coarsely chopped nuts
1 cup chopped candied cherries
1 cup golden raisins
3/4 cup chopped candied orange peel
1/2 cup chopped candied pineapple
Cream butter; continue creaming while adding honey in a fine stream. Beat in eggs and rum or pineapple juice. Dissolve soda in milk; add to honey mixture. Sift together flour and spices. Stir half of flour mixture into the honey mixture; coat nuts and fruit well with remaining flour; fold into dough. Chill 30 minutes. Drop by rounded teaspoonfuls onto greased cookie sheet. Heat oven to 250 degrees F (slow oven). Bake 25 to 30 minutes or until lightly browned.
Makes about 6 dozen.
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