Fruitcake Cookies

Name: Fruitcake Cookies
Ingredients: 3/4 cup butter or margarine, softened; 3/4 cup shortening; 1 1/4 cups packed brown sugar; 2 eggs; 1 tsp. vanilla extract; 4 cups all purpose flour; 2 tsp. baking powder; 1/2 tsp. salt; 1 8-oz. can crushed pineapple, drained; 1/2 cup pitted dates; 1/2 cup chopped red maraschino cherries; 1/2 cup chopped green maraschino cherries; 1/2 cup flaked coconut; 1/2 cup chopped pecans or walnuts

14 ingredients

7 steps

Ingredients

3/4 cup butter or margarine, softened
3/4 cup shortening
1 1/4 cups packed brown sugar
2 eggs
1 tsp. vanilla extract
4 cups all purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 8-oz. can crushed pineapple, drained
1/2 cup pitted dates
1/2 cup chopped red maraschino cherries
1/2 cup chopped green maraschino cherries
1/2 cup flaked coconut
1/2 cup chopped pecans or walnuts

Directions

1

In a large mixing bowl cream the butter, shortening and brown sugar.
2

Add eggs one at a time beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt and gradually add to the creamed mixture.
3

Stir in remaining ingredients.
4

Shape into three 10 inch rolls. Wrap in plastic wrap.
5

Refrigerate for two hours or until firm.
6

Unwrap and cut into 1/4 inch slices.
7

Place 2 inches apart on ungreased baking sheets and bake at 375° for 8 to 10 minutes or until golden brown. Remove to wire racks to cool. Makes 7 dozen.