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My review
Cherry Fruitcake Cookies
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6
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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Ingredients
35 m servings 193Original recipe yields 60 servings (5 dozen cookies)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat an oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
- 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.
- 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
- Bake cookies in preheated oven for 12 to 15 minutes.