|Nutritional Guidelines (per serving)|
|Servings: 4 Dozen (48 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||5%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 11g||4%|
|Dietary Fiber 1g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These fruitcake cookies are filled with pecans, candied fruits, and dates, but feel free to vary the recipe a bit. I used candied red and green cherries and raisins in the cookies pictured, along with chopped walnuts.
Preheat the oven to 400°. Line baking sheets with parchment paper or a silicone cooking mat, or grease them lightly.
In a mixing bowl with an electric mixer cream the shortening and sugar until light. Add the egg and vanilla and beat until well blended.
Reserve about 1 tablespoon of flour in a bowl to toss with the fruit.
Combine the remaining flour with the salt and baking soda. Add the dry ingredients to the creamed mixture, alternating with buttermilk.
Toss fruits in the bowl the reserved flour. Fold in the floured fruits and chopped pecans.
Drop onto the prepared baking sheets with a tablespoon or small cookie scoop, leaving about 1 1/2 inches between cookies.
Bake in the preheated oven for 8 to 12 minutes or until the bottoms are browned. The time will depend on the size of cookies.
Store in an airtight container.
Add about 1 teaspoon of cinnamon and 1/4 teaspoon each of allspice and nutmeg to the batter for a spiced cookie.
Make the cookies with all or part brown sugar.
Replace some of the fruits and nuts with raisins, dried cranberries, or walnuts.