|Brown sugar||1⁄2 Cup (8 tbs) (Packed)|
|Shortening||1⁄3 Cup (5.33 tbs)|
|Margarine/Butter||6 Tablespoon, softened|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||1 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Walnuts||2 Cup (32 tbs), coarsely chopped|
|Dark seedless raisins||2 Cup (32 tbs)|
|Dried currants||1⁄2 Cup (8 tbs)|
|Candied cherries||1⁄2 Cup (8 tbs), cut in half (Use Red And/Or Green)|
|Diced candied pineapple||1⁄2 Cup (8 tbs)|
In large bowl, with mixer at low speed, beat brown sugar, shortening, and margarine or butter until mixed, occasionally scraping bowl with rubber spatula.
Increase speed to high; beat mixture until creamy, about 2 minutes.
With mixer at low speed, beat in eggs, then flour, baking powder, cinnamon, baking soda, salt, and cloves just until mixed.
With spoon, stir in walnuts and remaining ingredients.
Preheat oven to 350°F.
Drop dough by rounded tablespoons, about 1 1/2 inches apart, on ungreased large cookie sheet.
Bake 12 to 15 minutes until set and lightly browned.
With pancake turner, remove cookies to wire rack to cool.
Repeat with remaining dough.
Serving size: Complete recipe
Calories 5605 Calories from Fat 2485
% Daily Value*
Total Fat 285 g438.2%
Saturated Fat 45.8 g229.1%
Trans Fat 9 g
Cholesterol 423 mg141%
Sodium 2373 mg98.9%
Total Carbohydrates 755 g251.7%
Dietary Fiber 38.7 g154.7%
Sugars 484.7 g
Protein 76 g152.5%
Vitamin A 76.2% Vitamin C 24.7%
Calcium 93.6% Iron 144.9%
*Based on a 2000 Calorie diet