Recipe: Fruit Cake Cookies (3)

FESTIVE FRUIT CAKE COOKIES

1 c Raisins
1 c Candied cherries -- coarsely
-chopped
1 c Candied pineapple -- coarsely
-chopped
1 c Brazil nuts -- coarsely chopped
1/2 c Shortening -- "butter flavor"
3/4 c Sugar, granulated
1 Egg
1 t Vanilla
1/2 ts Almond extract
1 1/4 c Flour, all purpose
1/2 ts Baking soda
1/2 ts -Salt

Chock full of fruit and nuts, these taste like minifruit cakes Combine
fruit and nuts. Mix well. Cream shortening, sugar, egg and flavouring
on medium speed of an electric mixer until light and creamy. Combine
flour, baking soda and salt. Add to creamed mixture, beating on low
speed until blended. Stir in fruits. Mix well. Drop dough by heaping
teaspoonfuls onto greased baking sheet. Bake at 350F for 10-12
minutes or until golden. Freezes well. MAKES: about 3 DOZEN COOKIES

Fruit Cake Cookies

Makes about 7 dozen

1 1/2 cups golden raisins
1/4 cup diced citron
1/2 pound chopped candied cherries
1/4 cup rum
1/2 cup sweet butter, softened
1/2 cup firmly packed brown sugar
2 eggs
1 1/2 cups unsifted all-purpose flour
1/2 teaspoon baking soda
2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/8 teaspoon salt
1 cup chopped pecans
10X (confectioners') sugar

Put raisins, citron, and cherries in a bowl. Pour on the rum and let stand for 1 hour.
Cream the butter. Add sugar and eggs and beat until fluffy. Sift flour with baking soda, spices, and salt. Add to the butter mixture and blend well. Add nuts and the rum-soaked fruit. Cover and refrigerate overnight. Preheat oven to slow (325oF). Grease cookie sheets. Form batter into balls the size of walnuts.

Bake on cookie sheets for 10 to 12 minutes at 325oF. Cool on wire racks. Sprinkle with 10X sugar.
Fruit Cake Cookies

1 lbs. Dried Cranberries
3 Tbs. Honey
1 Tbs. Lemon Juice
Pinch of Salt
6 Oz. of Small Walnut Pieces
1 Cup (2 sticks) Unsalted Butter, Softened
1/2 Tsp. Ground Cloves
1/2 Cup Super Fine Sugar
1/3 Cup Firmly Packed Light Brown Sugar
1 Large Egg
2 2/3 Cups Sifted All Purpose Flour Mixed With 1/4 Tsp. Salt. Combine the fruits, honey, lemon juice, salt and walnuts. Allow to marinate covered overnight. Cream the butter, cloves and sugars until smooth (about 3 minutes). Add the egg and incorporate the flour and salt mixture in 3 parts.

Mix in the fruit and nut mixture. Chill dough briefly. Then divide into 6 equal portions and roll into logs with lightly floured hands. Put in freezer for about an hour. Preheat the oven to 350 degrees. Cut the chilled logs into very thin rounds. Place on an ungreased cookie sheet 1/2 inch apart. Bake at 350 degrees for 10-13 minutes.