Fruit and nut refrigerator cookies
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Make ahead, store rolls of cookie dough in refrigerator until ready to | ||
| Bake. | ||
| 2½ | cup | Wheat and oat flour |
| 1 | teaspoon | Baking powder |
| ½ | teaspoon | Baking powder |
| ½ | teaspoon | Baking soda |
| ¼ | teaspoon | Salt |
| ½ | cup | Butter, softened |
| ½ | cup | Shortening |
| 1 | cup | Granulated sugar |
| 2 | eaches | Eggs |
| 1 | teaspoon | Vanilla |
| 1 | cup | Chopped candied cherries or mixed candied fruit |
| ½ | cup | Chopped nuts |
Directions
Combine flour, baking powder, baking soda and salt. Stir will to blend. cream butter, shortening, sugar, eggs and vanilla togehther thoroughly. Stir flour mixture into creamed mixture. Mix well. Add fruit and nuts. Shape dough into 2 smooth rolls about 1-½ inche in diameter. Wrap in waxed paper and chill overnight or until fimr, about 3 hours. Cut roll into ¼ inch thick slices. Place on ungreased baking sheets. Bake at 375F for 10-13 minutes, or until golden. Makes about 8 dozen cookies. Origin: Reader's Digest, Canadian Edition, January 1993. Shared by: Sharon Stevens. ++_ End Stevens Recipe ++-
Submitted By SHARON STEVENS On 12-18-94