Fruit Cake With Pecan And Cherries
|All purpose flour||1 3⁄4 Cup (28 tbs)|
|Packed dark brown sugar||3⁄4 Cup (12 tbs)|
|Shortening||1⁄2 Cup (8 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Orange flavor liqueur||3 Tablespoon|
|Pecan halves||1 1⁄2 Cup (24 tbs), coarsely chopped|
|Red candied cherries||8 Ounce, each cut into half (1 Container)|
|Diced candied fruit||4 Ounce (1 Container, Mixed)|
1. Preheat oven to 400°F. Grease large cookie sheet. Into large bowl, measure first 7 ingredients and 3 tablespoons orange-flavor liqueur. With mixer at low speed, beat ingredients until well blended, occasionally scraping bowl with rubber spatula. Stir in pecans, candied red cherries, and mixed candied fruit.
2. Drop dough by heaping teaspoonfuls, 1 1/2 inches apart, onto cookie sheet. Bake 12 minutes or until golden. With pancake turner, carefully remove cookies to wire racks to cool. Repeat with remaining dough. Store cookies in tightly covered container. If you like, brush cookies to be stored with some orange-flavor liqueur.