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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 48 |
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For folks who like their fruitcake in small doses, this is the mouthwatering answer. I always have plenty packed away in the freezer to replenish my yuletide supply.Bonnie Milner, De Ridder, Louisiana Ingredients:
1 cup butter, softened |
1-1/2 cups sugar |
2 eggs |
2-1/2 cups king arthur unbleached all-purpose flour |
1 teaspoon baking soda |
1 teaspoon ground cinnamon |
1/2 teaspoon salt |
2 cups chopped pecans |
1 package (8 ounces) chopped dates |
8 ounces candied cherries, halved |
8 ounces candied pineapple, diced |
Directions:
1. In a large bowl, cream butter and sugar. Beat in eggs. Combine the flour, baking soda, cinnamon and salt; add to creamed mixture and mix well. Fold in the pecans, dates and fruit.
2. Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 325° for 13-15 minutes or until lightly browned. Remove to wire racks to cool. Yield: 8 dozen.
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