1 c Raisins 3/4 c Granulated sugar
1 c Candied cherries, coarsely 1 Egg
Chopped 1 ts Vanilla
1 c Candied pineapple, coarsely 1/2 ts Almond extract
Chopped 1 1/4 c All-purpose flour
1 c Coarsely chopped Brazil nuts 1/2 ts Baking soda
1/2 c Butter Flavor Crisco 1/2 ts Salt
Shortening
Combine fruit and nuts. Mix well. Cream shortening, sugar, egg and
flavorings on medium speed of 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 spoonfuls onto greased baking sheet. Bake at 350F for
10-1 minutes, or until golden. Prep Time: 15 minutes Baking Time:
12 minutes Servings: about 36 cookies Freezing: Excellent From 1991
Baking Festival Recipes
Yields
36 servings
