Fruit Snaps


  • 1 cup butter or margarine, softened
  • 1 1/2 cups granulated sugar
  • 3 eggs
  • 1/2 cup light or dark molasses
  • 1/4 cup chopped candied red and green cherries
  • 1/4 cup chopped candied pineapple
  • 1 cup raisins
  • 1 cup chopped pecans
  • 4 1/4 cups flour, plus about 3/4 cup for rolling out dough
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • Additional granulated sugar or colored sugar for sprinkling


  1. Beat butter and sugar with a mixer at medium speed until fluffy. Add eggs; beat well. Blend in molasses. By hand, stir in candied fruit, raisins, and nuts.
  2. Sift together 4 1/4 cups flour, cloves, allspice, ginger, cinnamon and baking soda. Add flour mixture to butter mixture. Dough will be soft and sticky. If desired, refrigerate dough 1 to 2 hours for easier handling.
  3. Roll out dough to 1/4 inch thickness on a well floured surface. (The surface should be completely covered with flour. Keep rolling pin well dusted with flour also.) Cut dough into desired shapes with 2 1/4 inch metal cookie cutters. (A metal cookie cutter is necessary to cut through the fruit.)
  4. Transfer cookies to a greased baking sheet, leaving room for them to spread slightly. Sprinkle cookies with sugar.
  5. Bake in a preheated 350 degree F oven for 10 minutes, or until edges are brown and center is set by soft to the touch.

Yield: about 9 dozen cookies

Posted by kdipaolo at Recipe Goldmine May 10, 2001.

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