“Altho this recipe requires a lot of "cutting/chopping"... it's worth every second. I made this for a cookie exchange one time and afterwards, when the hostess' husband arrived home... he took one look at my cookies and said "My grandmother made those fruitcake cookies!" ... to which I responded... "So did mine." He loved them and requested the recipe, which I gladly shared.”
READY IN:
40mins
YIELD:
36 cookies
UNITS:
US

Ingredients Nutrition

  • 12 cup Crisco
  • 1 cup brown sugar
  • 1 egg
  • 14 cup milk
  • 2 cups sifted flour
  • 12 teaspoon baking powder
  • 12 teaspoon salt
  • 12 teaspoon baking soda
  • 1 cup chopped pecans or 1 cup walnuts
  • 1 cup chopped dates (the whole ones you have to cut up are better than the pre-diced one)
  • 12 cup candied red cherries, cut in quarters
  • 12 cup green glazed cherries, cut in quarters

Directions

  1. Cream together crisco and sugar.
  2. Stir in egg; add milk and blend well.
  3. Sift dry ingredients together, stir in to batter.
  4. Add nuts, dates, and cherries, stirring to distribute evenly.
  5. Chill dough 1 hour.
  6. Preheat oven to 400 degrees.
  7. Drop by teaspoonfuls onto lightly greased cookie sheet; top w/ half cherry or walnut/pecan half.
  8. Bake 10-12 minutes until lightly brown.
  9. Cool on wire rack.

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