RECIPE SUBMITTED BY Sue Radford Shrewsbury
Serena, Here is the recipe I told you about:
Fruit cake cookies
1 pound candied red cherries
1 pound candied pineapple
1 pound pecans
41/2 cups All Purpose flour
2 cups sugar
1 pound butter at room temp.
3 eggs
1 tsp. soda
1/2 tsp. Cinnamon
1 tsp. baking powder
1 tsp. pure vanilla
Roughly chop fruit and nuts. Mix in 1/2 cup flour, and set aside. In separate large bowl cream butter eggs and sugar well. Sift the remaining flour and other dry ingredients. Add gradually to creamed mixture add vanilla. Mix in fruit (you will need to use your hands). Form into rolls. Wrap in wax paper then in foil. Store in freezer until ready to slice and bake. Bake at 350 for 10 min or until just browned.
Serena, Here is the recipe I told you about:
Fruit cake cookies
1 pound candied red cherries
1 pound candied pineapple
1 pound pecans
41/2 cups All Purpose flour
2 cups sugar
1 pound butter at room temp.
3 eggs
1 tsp. soda
1/2 tsp. Cinnamon
1 tsp. baking powder
1 tsp. pure vanilla
Roughly chop fruit and nuts. Mix in 1/2 cup flour, and set aside. In separate large bowl cream butter eggs and sugar well. Sift the remaining flour and other dry ingredients. Add gradually to creamed mixture add vanilla. Mix in fruit (you will need to use your hands). Form into rolls. Wrap in wax paper then in foil. Store in freezer until ready to slice and bake. Bake at 350 for 10 min or until just browned.
1 pound candied pineapple
1 pound pecans
41/2 cups All Purpose flour
2 cups sugar
1 pound butter at room temp.
3 eggs
1 tsp. soda
1/2 tsp. Cinnamon
1 tsp. baking powder
1 tsp. pure vanilla
Roughly chop fruit and nuts. Mix in 1/2 cup flour, and set aside. In separate large bowl cream butter eggs and sugar well. Sift the remaining flour and other dry ingredients. Add gradually to creamed mixture add vanilla. Mix in fruit (you will need to use your hands). Form into rolls. Wrap in wax paper then in foil. Store in freezer until ready to slice and bake. Bake at 350 for 10 min or until just browned.
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