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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 48 |
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Altho this recipe requires a lot of cutting/chopping ... it's worth every second. I made this for a cookie exchange one time and afterwards, when the hostess' husband arrived home... he took one look at my cookies and said My grandmother made those fruitcake cookies! ... to which I responded... So did mine. He loved them and requested the recipe, which I gladly shared. Ingredients:
1/2 cup crisco |
1 cup brown sugar |
1 egg |
1/4 cup milk |
2 cups sifted flour |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
1/2 teaspoon baking soda |
1 cup chopped pecans or 1 cup walnuts |
1 cup chopped dates (the whole ones you have to cut up are better than the pre-diced one) |
1/2 cup candied red cherries, cut in quarters |
1/2 cup green glazed cherries, cut in quarters |
Directions:
1. Cream together crisco and sugar.
2. Stir in egg; add milk and blend well.
3. Sift dry ingredients together, stir in to batter.
4. Add nuts, dates, and cherries, stirring to distribute evenly.
5. Chill dough 1 hour.
6. Preheat oven to 400 degrees.
7. Drop by teaspoonfuls onto lightly greased cookie sheet; top w/ half cherry or walnut/pecan half.
8. Bake 10-12 minutes until lightly brown.
9. Cool on wire rack.
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