Fruitcake Cookies II

This is one of the recipes that my mom gave that I am putting in our family cookbook. For a slightly more tender cookie use buttermilk in place of the milk.

• Calories: 177 Calories

Ingredients

• 2 eggs
• 1 teaspoon baking soda
• 2 cups packed brown sugar
• 1 cup chopped pecans
• 4 cups all-purpose flour
• 1 cup shortening
• 1 teaspoon salt
• 2 cups dates, pitted and chopped
• ½ cup red and green candied cherries, halved
• ⅔ cup milk
• 1 cup candied cherries, quartered
• 1 cup candied mixed citrus peel

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Sift the flour, measure and sift it again with the baking soda and salt.

Step 3

Cream the shortening add the sugar and eggs. Beat until light and fluffy. Add the milk and flour mixture, mixing well. Stir in the nuts, dates, cherries and candied peel. Cover and chill dough for several hours.

Step 4

Drop chilled dough by teaspoons, 2 inches apart, onto lightly greased baking sheets. Top each cookie with a half of a candied cherry. Bake at 350 degrees F (175 degrees C) for 8 to 10 minutes.