Holiday Fruit Cookies

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1 cup shortening (soft) or margarine
2 cups brown sugar, packed
2 lg. eggs
1/2 cup sour milk (buttermilk)*
3-1/2 cups flour, sifted
1 tsp. baking soda
1 tsp. salt
1-1/2 cups pecans, broken
1 cup red glacé cherries, halved
1 cup green glacé cherries, halved
2 cups white raisins
* If buttermilk is unavailable, add enough sweet milk to 1 Tbsp. vinegar or lemon juice to make 1 cup. Reserve 1/2 cup for another use.
Cream shortening, brown sugar, and eggs together; add buttermilk/sour milk. Sift flour, soda, and salt together and stir into creamed mixture. Add cherries, pecans, and raisins.

Chill overnight. (If you skip this step the cookies spread out too much and burn easily.) 

Preheat oven to 400º. Drop teaspoonfuls of batter on greased baking sheets 2 inches apart. Bake for 8 – 10 minutes. 

About 7 dozen : Grace Helms (Karen Helms Sublett’s mother)

  • Substitute 2 cups chopped dates for white raisins.

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