Fruit and Honey Cookies

Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

These cookies are jammed with fruit and sweetened with honey.

By Regina
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified

Directions

  • Combine flour, walnuts, baking soda, allspice, cinnamon, and salt.

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  • In small saucepan over low heat, melt shortening and honey, stirring constantly. Remove from heat and pour into large bowl. Stir in brown sugar, eggs and milk until well blended. Slowly add dry ingredients. Fold in raisins, currants and dates. Cover and chill for 4 hours.

  • Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets. Drop by spoonfuls 2 inches apart on cookie sheets.

  • Bake 10 to 12 minutes, until lightly colored.

Nutrition Facts

Per Serving:
100.3 calories; 1.2 g protein; 19.5 g carbohydrates; 7.8 mg cholesterol; 43.3 mg sodium. Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

BakerJen
Rating: 5 stars
09/07/2007
Yum! I brought these to a party and everyone raved about them. They have a delightful light fluffy soft & chewy texture. The spices work really well. Next time I would use more ground walnuts - I used double what the recipe called for but couldn't taste it at all. I ground the walnuts in our coffee grinder - so easy! I used dried cranberries because I didn't have any dates around. The batter looks like cake batter. I refrigerated the batter for about 24 hours due to time constraints and the extra fridge time did them no harm. I also found 400F to be too hot: 8-10 minutes at 375 is plenty for these cookies. Read More
Helpful
(14)
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
BakerJen
Rating: 5 stars
09/07/2007
Yum! I brought these to a party and everyone raved about them. They have a delightful light fluffy soft & chewy texture. The spices work really well. Next time I would use more ground walnuts - I used double what the recipe called for but couldn't taste it at all. I ground the walnuts in our coffee grinder - so easy! I used dried cranberries because I didn't have any dates around. The batter looks like cake batter. I refrigerated the batter for about 24 hours due to time constraints and the extra fridge time did them no harm. I also found 400F to be too hot: 8-10 minutes at 375 is plenty for these cookies. Read More
Helpful
(14)
BakerJen
Rating: 5 stars
09/07/2007
Yum! I brought these to a party and everyone raved about them. They have a delightful light fluffy soft & chewy texture. The spices work really well. Next time I would use more ground walnuts - I used double what the recipe called for but couldn't taste it at all. I ground the walnuts in our coffee grinder - so easy! I used dried cranberries because I didn't have any dates around. The batter looks like cake batter. I refrigerated the batter for about 24 hours due to time constraints and the extra fridge time did them no harm. I also found 400F to be too hot: 8-10 minutes at 375 is plenty for these cookies. Read More
Helpful
(14)
jduke
Rating: 4 stars
08/07/2009
These cookies taste good but bake into a thin wafer that is easy to burn and hard to remove from the cookie sheet. I found the hotter oven of 400F resulted in a fluffier cookie. Also if you use a scoop flatten the top for even baking. Read More
Helpful
(5)
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