Christmas Cookies II

Ingredients

• 1 teaspoon double-acting baking powder 
• 0.5 teaspoon baking soda 
• 2 cups brown sugar 
• 0.5 cup butter softened
• 0.5 pound candied cherries 
• 0.5 pound candied cherries red
• 0.5 cup dates pitted chopped
• 3  egg whites 
• 3  egg yolk 
• 1.5 cups flour all-purpose
• 1 pound golden raisins 
• 0.3 cup grape juice 
• 4 cups pecans chopped
• 1 teaspoon vanilla extract 

Equipment

• bowl
• baking sheet
• oven
• ice cream scoop

Directions

1. In a medium bowl, combine the golden raisins, dates, red and green candied cherries, pecans and grape juice. Set aside to soak. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. In a large bowl, cream together the butter, brown sugar, vanilla, and egg yolks until light and fluffy.
3. Combine the flour, baking soda and baking powder; stir into the creamed mixture.
4. Mix in the dried fruit mixture. Beat egg whites to stiff peaks; fold into the dough. Scoop cookies with a small ice cream scoop onto prepared cookie sheets. Pat down slightly.
5. Bake for 10 to 15 minutes in the preheated oven.
6. Remove from baking sheets to cool on wire racks.