Holiday Fruit Drops
Why wait for the holidays to make a chewy, fruit- and nut-packed homemade cookie?
- 2 cups packed brown sugar
- 1 cup shortening
- 1/2 cup buttermilk
- 2 eggs
- 3 1/2 cups Gold Medal all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon
- 2 cups candied cherries, cut in half
- 2 cups chopped dates
- 1 1/2 cups
- Pecan halves, if desired
- In large bowl, beat brown sugar, shortening, buttermilk and eggs with electric
mixer on medium speed until blended, or mix with spoon.
- Gradually stir in flour, baking soda and salt.
- Stir in cherries, dates and chopped pecans.
- Cover and refrigerate 1 hour.
- Heat oven to 375 degrees F.
- Grease cookie sheet.
- Drop dough by rounded teaspoonsful about 2 inches apart onto cookie sheet.
- Place a pecan half on each cookie.
- Bake 8 to 10 minutes or until almost no indentation remains when touched lightly.
- 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
*Percent Daily Values are based on a 2,000 calorie diet.
Recipe and photo credit:
Betty Crocker 2007/TM General Mills.