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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 72 |
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Candied fruits give a stained-glass look to Raymond, Alberta field editor Ruth Ann Stelfox's specialties. They're like shortbread, but dressed up, she says. Ingredients:
1 pound butter, softened |
2-1/2 cups sugar |
3 eggs |
5 cups king arthur unbleached all-purpose flour |
1 teaspoon baking soda |
1-1/2 cups raisins |
1 cup coarsely chopped walnuts |
1/2 cup each chopped red and green candied cherries |
1/2 cup chopped candied pineapple |
Directions:
1. In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Combine flour and baking soda; add to creamed mixture. Stir in raisins, nuts, cherries and pineapple; mix well. Shape into 2-in. rolls; wrap in waxed paper or foil. Freeze at least 2 hours.
2. Cut into 1/4-in. slices; place on greased baking sheets. Bake at 350° for 8-10 minutes or until lightly browned. Cool on wire racks. Yield: 12-14 dozen.
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