Fruitcake Cookies

fruitcakechristmascookies These Best Ever Fruitcake Cookies taste like Christmas in a bite; you will want to make a double batch.

1 cup raisins
1 cup candied cherries, red and green, coarsely chopped
1 cup candied pineapple, coarsely chopped
1 cup Brazil nuts, coarsely chopped
½ cup golden Crisco shortening
¾ cup white sugar
1 egg
1 tsp. pure vanilla extract
½ tsp. pure almond extract
1¼ cups all-purpose flour, unbleached
½ tsp. baking soda
½ tsp. sea salt

Preheat an oven to 350°F (180°C/160°C fan, Gas Mark 4).

Combine fruit and nuts and ½ the flour, and mix well.

Cream the shortening and sugar, and add the egg and flavoring.

Beat on medium speed with an electric mixer until light and creamy.

Stir in fruit mixture and remaining flour, baking soda, and salt and mix well.

Drop onto parchment lined or greased baking sheet using a 1" scoop and bake for 10-12 minutes. Let cool on cooling racks.

Makes 50 cookies.

Cook's Notes:

The colder your dough is the less it will spread so chill the dough or the scooped out dough on a cookie sheet before going into the oven.
These cookies also freeze well for up to 3 months.