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Cherry Fruitcake Cookies

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Gwen Langham Howell

"This recipe has been in our family for years. We prefer to use just cherries for the fruit but I am sure you could use any candied fruit."
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35 m servings 193 cals
Original recipe yields 60 servings (5 dozen cookies)

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  1. Preheat an oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
  2. Sift flour, cinnamon, and salt into a large bowl. In a separate large bowl, beat margarine and sugar until light. Stir in 1 cup of the sifted dry ingredients. Beat in the eggs and the wine to make a batter.
  3. Toss the the chopped pecans and the candied cherries in the remaining flour mixture; stir in batter. Drop dough by teaspoons onto prepared baking sheets
  4. Bake cookies in preheated oven for 12 to 15 minutes.

Nutrition Facts

Per Serving: 193 calories; 14.8 g fat; 14.4 g carbohydrates; 2.5 g protein; 14 mg cholesterol; 55 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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