About 4 dozen cookies
1 lb. mixed candied fruit, diced (Tip: Mixed candied fruit can include a combination of pineapple, red and green cherries, and citron or, if you prefer, use just one of your favorite fruits.)
2 C. chopped pecans
2 C. all-purpose flour, divided
1/4 C. (1/2 stick) butter, softened
1 C. firmly packed light brown sugar
1/4 C. milk
1 T. baking powder
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
Preheat the oven to 325 degrees F.. Coat two cookie sheets with nonstick cooking spray. In a large bowl, combine the candied fruit, pecans, and 1/2 cup flour; toss until evenly coated and set aside. In another large bowl, cream the butter and brown sugar until fluffy. Beat in the eggs and milk. Add the remaining 1 1/2 cups flour, the baking powder, cinnamon, and nutmeg and beat until well blended. Stir in the fruit mixture; mix well. Drop by rounded teaspoonfuls 1-inch apart onto the cookie sheets. Bake for 15-18 minutes, or until golden. Remove to a wire rack to cool completely.
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