“A great addition to your Christmas cookie platter! For best results, I highly recommend that you candy your own fruit.” – April Ferre
Fruit Cake Cookies
Ingredients
- 4 Cups Flour Sifted
- 1 Teaspoon Baking Soda
- 1 Teaspoon Salt
- 1 Cup Shortening or Butter
- 2 Cups Packed Brown Sugar
- 2 Eggs
- 2/3 Cup Sour or Buttermilk
- 1 Cup Pecans Chopped
- 2 Cups Dates Chopped
- 8 Ounces Candied Cherries (Red & Green) Quartered
- 8 Ounces Candied Pineapple (Yellow, Red, & Green) Chopped
Instructions
- Sift flour, measure and sift together with baking soda and salt.
- Cream shortening, add sugar and eggs. Beat until light and fluffy.
- Add sour milk alternately with flour mixture.
- Combine nuts, dates, and candied fruits in a large bowl; dredge lightly with flour to prevent fruit from sticking to each other. Mix fruit and nuts into the dough.
- Chill dough several hours.
- Drop by rounded tablespoons and bake in moderate oven (350 degrees) for 10 to 15 minutes. Makes 5 dozen cookies.
Recipe – Jean Hansen
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