Fruitcake Cookies
Description
Pretty sure these were ‘the cookie’ of last Christmas season, but I only recently got around to making them. Rich and delicious, I borrowed this version from Noshing with the Nolands, and they’re most definitely a wonderful Christmas treat – enjoy!
Ingredients
1 c. EACH raisins, chopped candied cherries AND chopped candied pineapple
1 c. (125 g) chopped pecans (the original recipe calls for Brazil nuts)
1/2 c. (156 g) Golden Crisco AND 3/4 c. sugar
1 egg AND 1 t. vanilla AND 1/2 t. almond extract
1 1/4 c. (156 g) flour
1/2 t. EACH baking soda AND salt
Instructions
Preheat the oven to 350 and line a couple of large baking sheets with parchment. In a medium bowl combine all of the fruit and the pecans with about half of the flour and set aside. Using your electric mixer, cream together the Crisco and sugar for a couple of minutes until fluffy, scrape down the sides of the bowl, and then beat in the egg, vanilla and almond extract.
Stir in the fruit, nut and flour mix as well as the remaining flour, baking soda and salt and mix well. Drop or scoop even-sized balls onto your prepared baking sheets (I used a cookie scoop), and bake for about 12 minutes until the middles are set and the edges are a golden brown. Leave the cookies to rest on their pans for about 10 minutes before removing to a rack to cool completely. These freeze beautifully if there are any left!
