Festive Fruitcake Cookies |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I cut this cookie recipe out of a magazine years ago, but have never made them, until now. They're very good, and not too labour-intensive if you buy the fruit already chopped. I modified the recipe slightly by adding the ginger. Also, the original called for shortening. I used butter. Ingredients:
1 cup golden raisin |
1 1/2 cups chopped candied fruit |
1/2 cup chopped crystallized ginger |
1 cup chopped nuts |
1/2 cup butter, softened |
3/4 cup white sugar |
1 egg |
1 teaspoon vanilla extract |
1/2 teaspoon almond extract |
1 1/4 cups flour |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
Directions:
1. Combine fruit and nuts in a bowl. Sprinkle 2 or 3 teaspoons of flour over the fruit mixture and stir to lightly coat the fruit.
2. Cream butter and sugar together. Add egg, vanilla, and almond extract and mix until light and creamy.
3. Combine flour, baking soda and salt. Add to the creamed mixture and blend well.
4. Stir in fruit mix. The dough will be very stiff - I found mixing with my handmixer dough hooks easier!
5. Drop dough by heaping spoonfuls onto parchment covered baking sheets, flattening very slightly with the spoon.
6. Bake at 350 degrees for 10 to 12 minutes, or until golden.
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