HOLIDAY FRUIT DROPS

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.

HOLIDAY FRUIT DROPS

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.