Thursday, December 10, 2015


These Holiday Fruit Drops (cookies) were classified as the best cooky of 1945 - 1950 by Betty Crocker. I decided to bake them to take to Hillcrest Thrift Shop for the volunteers on Tuesday. I don't have that many more weeks before Christmas. Hard to believe, isn't it?

Because my time was limited I decided to cut the recipe in half which was probably a mistake. They are so good, I will probably be making them again to share with someone else. The recipe below is the full recipe.


1          cup shortening
2         cups brown sugar (packed)
2         eggs
1/2      cup soured milk, buttermilk, or water (I did use buttermilk)
3-1/2  cups all-purpose flour
1          teaspoon soda
1          teaspoon salt
1-1/2   cups broken pecans
2         cups candied cherries, halves (I cut mine in fourths)
2         cups cut-up dates

Mix shortening, sugar, and eggs well.

Stir in soured milk/buttermilk.

Combine the dry ingredients and stir them into mixture.

Stir in pecans, cherries, and dates.

Chill at least 1 hour in the refrigerator.

Preheat oven to 400 degrees F. Lightly grease a cookie sheet. (I actually baked mine at 350 degrees and used parchment paper to line the cookie sheet. I just baked them an extra 2 minutes.)

Drop rounded teaspoonfuls of dough about 2 inches apart. (I used my cookie scoop that holds 1 tablespoon of water and make it rounded.)

Place a pecan half on each cookie, if you like. (I did on some.)

Bake 8 to 10 minutes or until almost no imprints remains when touched lightly. (I baked mine 10 - 12 minutes til lightly brown.)

Remove and cool completely on wire racks.


  1. I remember these. I can't wait to try again. Thanks for posting this.

  2. My mother made them every year. The tradition has passed on to me! Good memories!

    1. Always. Thanks for stopping by and letting me know.