This recipe, given to me by a friend years ago, was one I used to save just for Christmas. But friends and family began to request them regularly, and now I buy extra candied cherries when they go on sale in December so I can make the treats all year long.
- 1/2 cup shortening
- 1 cup packed brown sugar
- 1 egg
- 1/4 cup buttermilk
- 1-3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup halved candied cherries
- 1 cup chopped dates
- 3/4 cup chopped pecans
- 36 pecan halves
- In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in egg and buttermilk. Combine the flour, salt and baking soda; gradually add to creamed mixture and mix well. Stir in the cherries, dates and chopped pecans.
- Drop by heaping tablespoonfuls 2 in. apart onto lightly greased baking sheets. Top each with a pecan half. Bake at 350° for 12-15 minutes or until golden brown. Remove to wire racks. Yield: 3 dozen.
Originally published as Chewy Fruit Cookies in Country Woman Christmas Annual 2006, p62
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