"More Culinary Kudzu", Keetha DePriest Reed
1 tsp. baking soda
1 T. water
3 eggs, separated
1 cup butter, softened
1 1/2 cups sugar
1/2 lb. candied cherries, finely chopped
1/2 lb. candied pineapple, finely chopped
1/2 lb. white raisins, finely chopped
1 qt. shelled pecans, finely chopped
3 cups flour, divided
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. salt
1 tsp. vanilla
Preheat oven to 350 degrees. Grease baking sheets and set aside.
Combine baking soda and water in a small cup. Beat egg yolks in a small bowl. Cream butter and sugar in a large bowl and add the beaten egg yolks. Combine fruit and pecans in a small bowl and sprinkle some flour over them. Add spices and salt to the remaining flour and mix together. Combine creamed butter and sugar, fruit, nuts and flour mixture. Add vanilla and the dissolved baking soda. Beat egg whites until stiff and fold into batter. Drop teaspoon-size amounts onto prepared baking sheets.
Bake for 10 to 15 minutes. Cool on baking sheet on wire rack for a minute or so before removing the cookies to the wire rack to cool completely. Cookies can be frozen. Cookie dough can also be prepared and refrigerated for about a week.
Yields 10 to 12 dozen cookies, perfect for gift-giving.
from the November 2006 issue of Today in Mississippi
Mississippi Cooks: Featured Cookbook
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