 |
Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 42 |
|
Once after making a fruit cake, I had some fruit and nuts left over. I mixed them into a basic cookie dough along with pineapple and coconut. These soft, colorful cookies are a nice addition to a Christmas dessert tray. Ingredients:
3/4 cup butter, softened |
3/4 cup shortening |
1-1/4 cups packed brown sugar |
2 eggs |
1 teaspoon vanilla extract |
4 cups king arthur unbleached all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
1 can (8 ounces) crushed pineapple, drained |
1/2 cup chopped dates |
1/2 cup chopped red maraschino cherries |
1/2 cup chopped green maraschino cherries |
1/2 cup flaked coconut |
1/2 cup chopped pecans or walnuts |
Directions:
1. In a large bowl, cream the butter, shortening and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture. Stir in remaining ingredients. Shape into three 10-in. rolls; wrap each in plastic wrap. Refrigerate for 2 hours or until firm.
2. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until golden brown. Remove to wire racks to cool. Yield: 7 dozen.
|
|