"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Fruitcake Cookies Recipe

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This recipe for Fruitcake Cookies, by , is from The Fell Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Della Fell
Added: Monday, January 14, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 c. sifted flour
1 tsp. soda
1 tsp. salt
1 c. shortening
2 c brown sugar, packed tightly
2 eggs
2/3 c sour milk or buttermilk
1 c. pecans
2 c dates, cut to bite size
1 c cherries cut in quarters
2 4 oz containers of candied fruit peels

Directions:
Directions:
Sift flour; measure. Sift with soda and salt. Set aside. Cream shortening, sugar & eggs. Beat until light and fluffy. Add milk and flour mixture.
Add nuts,dates, cherries and candied fruit. Chill dough several hours. Drop by teaspoon full about 2 inches apart on a greased baking sheet. Bake 8-10 minutes. 8-10 dozens 375 oven: Store in tightly sealed container.

Preparation Time:
Preparation Time:
45 min
Personal Notes:
Personal Notes:
This was my Mother's favorite Christmas cookie.
(Opal Trueblood)

 

 

 

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