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Title: Festive Fruit Cake Cookies
Categories: Cookie
Yield: 36 Servings
| 1 | c | Raisins |
| 1 | c | Candied cherries; coarsely chopped |
| 1 | c | Candied pineapple;coarsely chopped |
| 1 | c | Brazil nuts;coarsely chopped |
| 1/2 | c | Shortening; "golden flavour" |
| 3/4 | c | Sugar, granulated |
| 1 | Egg | |
| 1 | ts | Vanilla |
| 1/2 | ts | Almond extract |
| 1 1/4 | c | Flour, all purpose |
| 1/2 | ts | Baking soda |
| 1/2 | ts | -Salt |
Chock full of fruit and nuts, these taste like minifruit cakes
Combine fruit and nuts. Mix well. Cream shortening, sugar, egg and flavouring on medium speed of an electric mixer until light and creamy. Combine flour, baking soda and salt. Add to creamed mixture, beating on low speed until blended. Stir in fruits. Mix well. Drop dough by heaping teaspoonfuls onto greased baking sheet. Bake at 350F for 10-12 minutes or until golden. Freezes well.
MAKES: about 3 DOZEN COOKIES SOURCE: 1991 Baking Festival pamphlet from Robin Hood Flour & Baker's Chocolate posted by Anne MacLellan Submitted By ANNE MACLELLAN On SUN, 12-12-93 (20:55)
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