Christmas angel cookies
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Shortening |
| ½ | cup | Cream cheese, softened |
| 1 | cup | Light brown sugar,* |
| ½ | cup | Granulated sugar |
| 2 | Eggs | |
| 3 | cups | Flour |
| ½ | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| 1 | tablespoon | Vanilla |
| 2 | cups | Candied fruit, mixed |
| 2 | cups | Broken pecans or almonds |
Directions
* firmly packed
The cream cheese gives these cookies a smooth texture, while the fruits sparkle and sweeten the flavor. Nice for using the candied fruits that didn't make it into the fruit cake.
Preheat oven to 350ø.
In a large bowl, cream shortening and cream cheese until smooth and fluffy. Add sugars and eggs, mixing well. In a seperate bowl, sift flour, baking soda and salt together.
Add flour mixture to egg and sugar mixture; add vanilla. Mix well.
Add candied fruit and nuts.
Drop by rounded spoonfuls onto lightly oiled cookie sheet and bake at 350ø for about 10-12 minutes. The cookies will be just browned at the edges.
Hint: You may have to mix candied fruit and nuts in with your hands; a little shortening on your fingers will keep the mixture from sticking.
Yield: 3 dozen. Irene Holloway, Chevy Chase, MD Randy Shearer