Monday, December 12, 2011


I include these cookies in the Christmas box that I send out to my
family even though they are favored by only two. 
Jewelled with candied fruit, they can remind you of the traditional fruitcake
without the effort of making one.

The dough is soft but easy to shape into a log that is then frozen.
It doesn't freeze really hard and can be sliced quite easily with
a sharp knife.

Sometimes the candied fruit has a goodly amount of liquid mixed with it.
The times I have included the syrup in the cookies, they turned a nice
pink color.  This year the fruit I bought was on the dry side so my dough
stayed nice and light.  Even so, I toss the fruit with flour to keep the colors


½ cup butter or margarine
½ cup shortening
1 cup sugar
1 tsp. vanilla
2 eggs

Cream butter, shortening, sugar and vanilla until light and fluffy.
Add eggs and beat well.

2 ½ cups all-purpose flour, divided
1 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
½ cup walnuts, coarsely chopped
1 ½ cups chopped candied fruit

Blend 2 ¼ cups flour with baking powder, soda and salt; stir
into creamed mixture.  Stir remaining ¼ cup flour into nuts and
candied fruit; add to mixture and mix until combined.
Shape dough into 2 smooth rolls, about 2 inches in diameter, on two pieces of
waxed or parchment paper.  Wrap and freeze for at least 4 hours or
overnight.  When ready to bake, slice with sharp thin knife into
¼ inch slices.  Place 2 inches apart on ungreased baking sheet.
Bake in preheated 350° oven for 9 to 11 minutes or until golden.
Cool for 5 minutes on baking sheet, then transfer to rack to cool
Yield: about 4 dozen cookies
Freezing: excellent

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