Recipe by Kathleen Constance
I cut this cookie recipe out of a magazine years ago, but have never made them, until now. They're very good, and not too labour-intensive if you buy the fruit already chopped. I modified the recipe slightly by adding the ginger. Also, the original called for shortening. I used butter.
Top Review by RECIPE ADDICT
Very, very good! They were just what I`d hoped for. Years ago a coworker brought some to work, well you know the reputation that fruitcake has but I tried one & could`nt quit eating them! & I`m also not much of a sweets eater. I checked for recipes on Zaar & yours came the closest to what I have on hand, although I only had regular raisins & no ginger so I put the whole 1lb container of candied fruit in & used pecans for the nuts. Its probably my oven but it took from 18 to 20 minutes to get them just right. I`ll be putting them out for our Xmas get together in a few days & also send some to work with my husband for the guys. Its going into my Favorites cook book, thanks so much for posting!
- 1 cup golden raisin
- 1 1⁄2 cups chopped candied fruit
- 1⁄2 cup chopped crystallized ginger
- 1 cup chopped nuts
- 1⁄2 cup butter, softened
- 3⁄4 cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1⁄2 teaspoon almond extract
- 1 1⁄4 cups flour
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
Directions See How It's Made
- Combine fruit and nuts in a bowl. Sprinkle 2 or 3 teaspoons of flour over the fruit mixture and stir to lightly coat the fruit.
- Cream butter and sugar together. Add egg, vanilla, and almond extract and mix until light and creamy.
- Combine flour, baking soda and salt. Add to the creamed mixture and blend well.
- Stir in fruit mix. The dough will be very stiff - I found mixing with my handmixer dough hooks easier!
- Drop dough by heaping spoonfuls onto parchment covered baking sheets, flattening very slightly with the spoon.
- Bake at 350 degrees for 10 to 12 minutes, or until golden.