What says “Christmas” more than fruitcake? Less sweet and dense than the actual cake, these goodies are sure to please your family and friends. —Hannah LaRue Rider, East Point, Kentucky
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- 3/4 cup shortening
- 1 cup sugar
- 3 eggs
- 1/3 cup orange juice
- 1 tablespoon rum extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1-1/2 cups chopped mixed candied fruit
- 1 cup raisins
- 1 cup chopped pecans
- In a large bowl, cream shortening and sugar until light and fluffy. Beat in the eggs, orange juice and extract. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Stir in the candied fruit, raisins and pecans.
- Drop by teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks. Store in an airtight container. Yield: 9 dozen.
Originally published as Holiday Fruitcake Cookies in Country Woman Christmas Annual 2011, p63
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