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Fruit Cake Drops

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  All purpose flour 1 Cup (16 tbs)
  Baking soda 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Egg 1
  Brandy 2 Tablespoon
  Pitted dates package 8 Ounce, chopped (1 Package)
  Mixed candied fruits 4 Ounce, chopped (1 Container)
  Candied red cherries 4 Ounce, chopped (1 Container)
  Candied pineapple 4 Ounce, chopped (1 Container)
  Chopped blanched almonds 1⁄2 Cup (8 tbs)
  Walnuts 1⁄2 Cup (8 tbs)

1. Sift flour, baking soda, salt and cinnamon onto wax paper.
2. Beat butter or margarine with sugar until fluffy in medium-size bowl with electric mixer at high speed; beat in egg and brandy.
3. Stir in flour mixture, half at a time, . blending well to make a soft dough. Stir in dates, candied fruits, almonds and nuts.
4. Drop batter, a rounded teaspoon-ful at a time, 1 inch apart, onto lightly greased cookie sheets.
5. Bake in moderate oven (350°) 12 minutes, or until firm and lightly browned. Remove from cookie sheets ' to wire racks with spatula; cool completely. Store in airtight containers.

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