Name: Fruitcake Cookies II
Yield: 48
Ingredients: All-purpose flour - 4 cups; Baking soda - 1 teaspoon; Salt - 1 teaspoon; Shortening - 1 cup; Packed brown sugar - 2 cups; Eggs - 2; Milk - ⅔ cup; Chopped pecans - 1 cup; Dates, pitted and chopped - 2 cups; Candied cherries, quartered - 1 cup; Candied mixed citrus peel - 1 cup; Red and green candied cherries, halved - ½ cup

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Ingredients for - Fruitcake Cookies II

1. All-purpose flour - 4 cups

2. Baking soda - 1 teaspoon

3. Salt - 1 teaspoon

4. Shortening - 1 cup

5. Packed brown sugar - 2 cups

6. Eggs - 2

7. Milk - ⅔ cup

8. Chopped pecans - 1 cup

9. Dates, pitted and chopped - 2 cups

10. Candied cherries, quartered - 1 cup

11. Candied mixed citrus peel - 1 cup

12. Red and green candied cherries, halved - ½ cup

How to cook deliciously - Fruitcake Cookies II

1. Stage

Sift the flour, measure and sift it again with the baking soda and salt.

2. Stage

Cream the shortening add the sugar and eggs. Beat until light and fluffy. Add the milk and flour mixture, mixing well. Stir in the nuts, dates, cherries and candied peel. Cover and chill dough for several hours.

3. Stage

Preheat oven to 350 degrees F (175 degrees C).

4. Stage

Drop chilled dough by teaspoons, 2 inches apart, onto lightly greased baking sheets. Top each cookie with a half of a candied cherry. Bake at 350 degrees F (175 degrees C) for 8 to 10 minutes.