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Holiday Fruit Drops

Holiday Fruit Drops

Why wait for the holidays to make a chewy, fruit- and nut-packed homemade cookie? They're delicious.



  1. In large bowl, beat brown sugar, shortening, buttermilk and eggs with electric mixer on medium speed until blended, or mix with spoon.
  2. Gradually stir in flour, baking soda and salt.
  3. Stir in cherries, dates and chopped pecans.
  4. Cover and refrigerate 1 hour.
  5. Heat oven to 375 degrees F.
  6. Grease cookie sheet.
  7. Drop dough by rounded teaspoonsful about 2 inches apart onto cookie sheet.
  8. Place a pecan half on each cookie.
  9. Bake 8 to 10 minutes or until almost no indentation remains when touched lightly.
  10. Immediately remove from cookie sheet to wire rack.

Yield: about 8 dozen cookies

Substitution: Mix 1 1/2 teaspoons lemon juice or white vinegar plus enough milk to make 1/2 cup to use for the buttermilk.

Do-Ahead: Cookie dough can be covered and refrigerated up to 24 hours before baking. If it's too firm, let stand at room temperature 30 minutes.

Nutrition Information: 1 Serving: Calories 85 (Calories from Fat 35); Total Fat 4g (Saturated Fat 1g, Trans Fat ncg); Cholesterol 5mg; Sodium 45mg; Total Carbohydrate 12g (Dietary Fiber 1g, Sugars ncg); Protein 1g

Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 2%

Exchanges: 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: nc

*Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo credit: Betty Crocker 2007/TM General Mills.


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