1 c. golden raisins
1 c. chopped dates
1 c. mixed chopped candied fruit
1/4 c. brandy or amaretto
4 eggs
1 c. sugar
1 t. vanilla
1 t. orange peel
1/2 t. salt
3/4 c. all-purpose flour
1-1/2 c. chopped walnuts
Combine raisins, dates, fruit, and brandy or amaretto; cover and set aside for 24 hours. Grease and flour a 15 x 10" jelly-roll pan. Beat eggs well, then add sugar, vanilla, orange peel, and salt, and beat until combined. Stir in flour, fruit with marinade, and nuts. Spread evenly in pan. Bake 30-35 minutes at 350 degrees or until golden.
Cool and cut into bars, or press out hearts with a cookie cutter. (Scraps from between cookies are good, too. They will keep a long time in the freezer and make a hearty breakfast or snack during outdoors pursuits. They got their nickname while we were training for Paddle to the Sea.)
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This one's a classic! These cookies make great hiking or paddling snacks. Even people who don't like fruitcake will like them, especially if you avoid saying the name until after they taste.
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