| 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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