huck in the cup of fruit. mix on the turner. If
Heat oven to 350\u00b0.
Grease rectangular pan, 13 x 9 x 2-inches. Beat granulated sugar, margarine and eggs until light and fluffy. Stir in remaining ingredients except powdered sugar.
Spread in pan.
Bake until a wooden pick inserted in center comes out clean, about 25 minutes.
Sprinkle with powdered sugar while warm.
Cool completely; cut into about 1 1/2-inch squares.
Makes 54 cookies.
Mix thoroughly the shortening, sugar and eggs.
Stir in nuts, fruit and buttermilk.
Sift dry ingredients and add to mixture. Chill overnight or at least 1 hour.
Drop rounded teaspoonfuls about 2-inches apart on a lightly greased baking sheet and place a pecan half on each cookie.
Bake at 400\u00b0 for 8 to 10 minutes. Makes about 6 dozen or more.
Mix thoroughly the shortening, brown sugar and eggs.
Stir in buttermilk and flour. Mix in pecans, dates and candied fruit. Chill at least 1 hour.
Mix shortening, sugar and eggs.
Add milk.
Sift flour, soda and salt and add to sugar mixture.
Add fruit and nuts.
Drop by spoonful on ungreased cookie sheet and bake for 8 to 10 minutes at 400\u00b0.
Mix shortening, brown sugar and eggs.
Stir in buttermilk. Sift together flour, salt and soda.
Add to first mixture and mix well. Stir in nuts, dates and candied fruit. Chill at least 1 hour.
Drop by teaspoons on cookie sheet. Bake at 350\u00b0 to 375\u00b0 until brown, about 10 minutes.
Preheat oven to 375\u00b0.
Mix well shortening, brown sugar and eggs. Add milk, flour, soda and salt. Mix in dates, fruit and nuts; chill. Drop by teaspoon on greased cookie sheets. Bake 10 minutes.
ined baking sheets and bake cookies for approximately 15 minutes or
o perfectly shaped cut-out cookies/ The cookies won't\"spread\" as
tsp of strawberry fruit spread.
Sprinkle cookies with the chopped
Cut fruit in small pieces; leave pecans in halves.
Sift flour, soda and salt together and sift over chopped fruit and pecans.
Cream butter and sugar until light.
Add beaten eggs and mix well. Stir in vanilla, lemon and cinnamon.
Stir in flour-covered fruit.
Drop by teaspoonfuls onto greased cookie sheets and bake at 300\u00b0 for about 25 minutes.
Yields 150 small cookies.
andied peels:
For this recipe, the peels include not only
Preheat oven to 350\u00b0.
Use a large spoon to cream butter and sugar.
Add yolk of egg and mix well.
Add flour and salt; mix well.
Stir in fruit and nuts.
Be sure to have fruit and nuts well coated with dough.
Beat egg white until it holds soft peaks; fold into dough.
Using a teaspoon, drop dough onto an ungreased cookie sheet 2 inches apart; bake 10 to 12 minutes.
Yields 5 dozen cookies.
ix together. Add water (or fruit juice) and honey, mixing well
This is a faster version of the Fruit and Wine appetizer.
Cream butter and sugar.
Add eggs.
Mix in the rest of ingredients.
Add fruit last.
Mix well the shortening, sugar and eggs.
Add milk and remaining ingredients.
Stir in fruit and nuts.
Chill dough overnight. Drop by spoonfuls onto cookie sheet and bake at 400\u00b0 for 10 to 12 minutes.
Mix well and
place in covered container, in refrigerator. Bake as needed.
Drop
by
teaspoonful
and bake at 350\u00b0 until brown.
You may
add
coconut, if desired.\tThis makes a huge batch and will
be\tgood
in
the refrigerator as long as needed.
Cream butter and sugar; add eggs.
Stir in milk.
Sift dry ingredients together and add to mixture.
Add nuts, cherries and dates, also the mixed fruits.
Chill at least one hour.
Drop by teaspoons about 2-inches apart on lightly greased baking sheet. Bake about 8 minutes at 400\u00b0.
Makes 6 to 8 dozen cookies.
Beat eggs, condensed milk and mince meat until well blended. Fold in flour and baking soda.
Add candied fruit, walnuts and pecans.
Spoon into Bundt pan or angel food pan.
You may fashion whole candied cherries and whole pecans in fluted edges of pan before putting batter in.
Bake at 300\u00b0 for 2 hours.
Makes a great center piece on any holiday table.