READER REVIEWOnce after making a fruitcake, I had some fruit and nuts left over. I mixed them into a basic cookie dough along with pineapple and coconut. These soft, colorful cookies are a nice addition to a Christmas dessert tray.
—JENNIE LOFTUS GASPORT, NY
PREP: 15 MIN. + CHILLING • BAKE: 10 MIN./BATCH • MAKES: 7 DOZEN
3/4 cup butter, softened
3/4 cup shortening
1 1/4 cups packed brown sugar
2 large eggs
1 teaspoon vanilla extract
4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 can (8 ounces) crushed pineapple, drained
1/2 cup chopped dates
1/2 cup chopped red candied cherries
1/2 cup chopped green candied cherries
1/2 cup flaked coconut
1/2 cup chopped pecans or walnuts
1. Cream butter, shortening and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, combine flour, baking powder and salt; gradually add to creamed mixture. Stir in remaining ingredients. Shape into three 10-in. rolls; wrap each in plastic. Refrigerate until firm, about 2 hours.
2. Preheat oven to 375°. Unwrap dough and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake until golden brown, 8-10 minutes. Remove to wire racks to cool.
READER REVIEW
“These raspberry jam cookies are so quick and easy. We all love them. They can be made with so many variations.”
SHAYBE TASTEOFHOME.COM
DECEMBER 27
NATIONAL FRUITCAKE DAY