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Fruitcake Cookies II
Fruitcake Cookies II
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Upgrade your cookie recipe by using buttermilk for a tender texture.
Ingredients:
  • 1 teaspoon baking soda
  • 1 cup shortening
  • 2 cups packed brown sugar
  • 2 eggs
  • 0.66666698455811 cup milk
  • 1 cup chopped pecans
  • 2 cups dates, pitted and chopped
  • 1 cup candied cherries, quartered
  • 1 cup candied mixed citrus peel
  • 0.5 cup red and green candied cherries, halved
Instructions:
  • Double sift the flour along with the baking soda and salt for a lighter and smoother texture.
  • Cream the shortening until smooth, then add the sugar and eggs, beating until the mixture is light and fluffy. Incorporate the milk and flour mixture thoroughly before gently folding in the nuts, dates, cherries, and candied peel. Cover the dough and refrigerate for a few hours.
  • Preheat your oven to 350°F (175°C) for the perfect temperature.
  • Using a teaspoon, place chilled dough 2 inches apart on lightly greased baking sheets. Add half a candied cherry on top of each cookie. Bake at 350 degrees F (175 degrees C) for 8 to 10 minutes.

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