Make your own free website on Tripod.com
Windy City Members' Recipes
Fruit 'n' Nut Cookies

Home

Recipes by Category | Bountiful Bread | Hot Chicken Salad | Hot Crabmeat-Avocado Salad | Eggnog Pound Cake with Rum Glaze | Fruit 'n' Nut Cookies | Holiday French Toast | Jewish Coffee Cake | Lemon Bars Deluxe | The Mayor's Famous Split Pea Soup | Pecan Slices | Pineapple Cream | Punch | Rum Balls | Sloppy Joes for a Crowd | Spread from Fritz, That's It | Special K Bars | Zucchini Appetizers | Contact Me

Fruit 'n' Nut Cookies

From Claude and Dora

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 can (8 oz.) crushed pineapple, drained
1/2 cup chopped dates
1/2 cup chopped red maraschino cherries
1/2 cup chopped green marsaschino cherries
1/2 cup flaked coconut
1/2 cup chopped pecans or walnuts

Procedure:

In a large mixing bowl, cream the butter, shortening and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder, and salt; gradually add to the creamed mixture. Stir in remaining ingredients. Shape into three 10-in. rolls, wrap each in plastic wrap. Refrigerate for 2 hours or until firm.. Unwrap and cut into 1/4 inch slices. Place 2 in. apart on ungreased baking sheets.

Bake at 375 degrees for 8-10 minutes or until golden brown. Remove to wire racks to cool.

Yield: 7 dozen