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Fruitcake Cookies II

By: Jeri Mortinson

"This is one of the recipes that my mom gave that I am putting in our family cookbook. For a slightly more tender cookie use buttermilk in place of the milk."

Rate/Review | Read Reviews (3)

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 dozen

Ingredients

4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup shortening
2 cups packed brown sugar
2 eggs
2/3 cup milk
1 cup chopped pecans
2 cups dates, pitted and chopped
1 cup candied cherries, quartered
1 cup candied mixed citrus peel
1/2 cup red and green candied cherries, halved

Directions

Sift the flour, measure and sift it again with the baking soda and salt.
Cream the shortening add the sugar and eggs. Beat until light and fluffy. Add the milk and flour mixture, mixing well. Stir in the nuts, dates, cherries and candied peel. Cover and chill dough for several hours.
Preheat oven to 350 degrees F (175 degrees C).
Drop chilled dough by teaspoons, 2 inches apart, onto lightly greased baking sheets. Top each cookie with a half of a candied cherry. Bake at 350 degrees F (175 degrees C) for 8 to 10 minutes.