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| Simple Fruitcake Cookies | Fruitcake Cookies | Cranberry Oat Cookies | |
|---|---|---|---|
| 5 dozen | 5 dozen. From Southern Living | From King Arthur Flour | |
| Cream together: | Cream together: | Cream together: | |
| Butter | |||
| 3/4 c | Shortening | ||
| 1/2 c | Sugar | ||
| 1/2 c | Light Brown Sugar | ||
| 1/2 c | Sugar | ||
| 1 | Egg | ||
| Buttermilk | |||
| 1/4 c | Sour Cream | ||
| 1.5 c | All-purpose flour | ||
| 1 t | Baking Powder | ||
| 1/4 t | Baking Soda | ||
| 1/2 t | Salt | ||
| 1 c | Cinnamon | ||
| 1 c | Cloves | ||
| 1/2 c | Raisins or Currants | ||
| 1/2 c | Chopped or Sliced Nuts | ||
| 4 oz | Candied fruits or citron | ||
| Beat into sugar mixture: |
These smell like Christmas and travel nicely in Christmas boxes or to the company feast.
Combine:
In another bowl, sift together:
Add flour mixture to sugar mixture, gradually, stirring to blend.
An hour in the refrigerator would not hurt, at this point.
Drop by rounded teaspoons on cookie sheets prepared with grease or parchment paper. Space 2 inches apart.
Bake for about 10 minutes. Remove them from the oven when the edges are lightly brown.
Remove from cookie sheets as soon as they are cool enough to hold together while being moved. Complete cooling on cookie racks.
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Last Updated: June 2019
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