CHRISTMAS FRUIT DROP COOKIES

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20 min Prep
2 hr 40 min Total
Pie Iconb
96 Servings

Why wait for the holidays to make a chewy, fruit- and nut-packed homemade cookie? They're delicious.


Ingredient List
  • Small check mark in a circle icon2 cups packed brown sugar
  • Small check mark in a circle icon1 cup shortening
  • Small check mark in a circle icon1/2 cup buttermilk
  • Small check mark in a circle icon2 eggs
  • Small check mark in a circle icon3 1/2 cups Gold Medal™ all-purpose flour
  • Small check mark in a circle icon1 teaspoon baking soda
  • Small check mark in a circle icon1 teaspoon salt
  • Small check mark in a circle icon2 cups candied cherries, cut in half
  • Small check mark in a circle icon2 cups chopped dates
  • Small check mark in a circle icon1 1/2 cups chopped pecans
  • Small check mark in a circle icon Pecan halves, if desired
Preparation
  1. In large bowl, beat brown sugar, shortening, buttermilk and eggs with electric mixer on medium speed until blended, or mix with spoon. Gradually stir in flour, baking soda and salt. Stir in cherries, dates and chopped pecans. Cover and refrigerate 1 hour.
  2. Heat oven to 375ºF. Grease cookie sheet. Drop dough by rounded teaspoonfuls about 2 inches apart onto cookie sheet. Place a pecan half on each cookie.
  3. Bake 8 to 10 minutes or until almost no indentation remains when touched lightly. Immediately remove from cookie sheet to wire rack.
Tips
  • Mix 1 1/2 teaspoons lemon juice or white vinegar plus enough milk to make 1/2 cup to use for the buttermilk.
  • Cookie dough can be covered and refrigerated up to 24 hours before baking. If it's too firm, let stand at room temperature 30 minutes.