Ingredients
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1 cup shortening
2 cups brown sugar
2 eggs
1/2 cup buttermilk or 1/2 cup water
1 1/2 cups coarsely chopped pecans
2 cups candied cherries, cut in half
2 cups cut-up dates
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Preparation
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Cream shortening, sugar, and eggs.
Stir in buttermilk or water.
Blend dry ingredients, stir into egg mixture.
Add fruit and nuts, stir into batter.
Chill batter at least 1 hour.
Preheat oven to 400 degrees F.
Drop dough by teaspoonfuls, 2 inches apart, onto parchment lined baking sheet. Bake 8 to 10 minutes, until almost no print remains when touched.
Remove to rack to cool. Cool completely before storing in tins or sealed plastic bins, with wax paper between layers to prevent sticking.
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