-
-
My review
Fruitcake Cookies II
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."
Added to shopping list.
Go to shopping list.
Ingredients
servings 177Original recipe yields 48 servings (8 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 4Most helpful
Most positive
Least positive
Newest
12/12/2011
A new addition to my Christmas cookie list. Very tasty!!!!. I had to bake them longer than the recipe said, at least 11 minutes.
1/11/2004
A little too sweet for us. Perhaps a decrease in thea mount of dates would help.
11/21/2009
I substituted candied pineapple (chopped) for the citrus peel. I liked these very much.
11/29/2016
Good recipe. Makes the kind of cookie I wanted in terms of taste and texture. I'd suggest adding some spices to the mix, to make it more like a fruit cake flavour. I also needed about 1/4 c more...