| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Fruits | Cookies | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Shortening |
| 1/2 | c | Cream cheese, softened |
| 1 | c | Light brown sugar,* |
| 1/2 | c | Granulated sugar |
| 2 | Eggs | |
| 3 | c | Flour |
| 1/2 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1 | tb | Vanilla |
| 2 | c | Candied fruit, mixed |
| 2 | c | Broken pecans or almonds |
INSTRUCTIONS
* firmly packed The cream cheese gives these cookies a smooth texture, while the fruits sparkle and sweeten the flavor. Nice for using the candied fruits that didn't make it into the fruit cake. Preheat oven to 350°. In a large bowl, cream shortening and cream cheese until smooth and fluffy. Add sugars and eggs, mixing well. In a seperate bowl, sift flour, baking soda and salt together. Add flour mixture to egg and sugar mixture; add vanilla. Mix well. Add candied fruit and nuts. Drop by rounded spoonfuls onto lightly oiled cookie sheet and bake at 350° for about 10-12 minutes. The cookies will be just browned at the edges. Hint: You may have to mix candied fruit and nuts in with your hands; a little shortening on your fingers will keep the mixture from sticking. Yield: 3 dozen. Irene Holloway, Chevy Chase, MD Randy Shearer From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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