Christmas Fruit Drop Cookies

Why wait for the holidays to make a chewy, fruit- and nut-packed homemade cookie? They're delicious. MORE+ LESS-

By Betty Crocker Kitchens

October 20, 2014

cups packed brown sugar

cup shortening

1/2

cup buttermilk

eggs

3 1/2

cups Gold Medal™ all-purpose flour

teaspoon baking soda

teaspoon salt

cups candied cherries, cut in half

cups chopped dates

1 1/2

cups chopped pecans

Pecan halves, if desired

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1

In large bowl, beat brown sugar, shortening, buttermilk and eggs with electric mixer on medium speed until blended, or mix with spoon. Gradually stir in flour, baking soda and salt. Stir in cherries, dates and chopped pecans. Cover and refrigerate 1 hour.
2

Heat oven to 375ºF. Grease cookie sheet. Drop dough by rounded teaspoonfuls about 2 inches apart onto cookie sheet. Place a pecan half on each cookie.
3

Bake 8 to 10 minutes or until almost no indentation remains when touched lightly. Immediately remove from cookie sheet to wire rack.

Mix 1 1/2 teaspoons lemon juice or white vinegar plus enough milk to make 1/2 cup to use for the buttermilk.
Cookie dough can be covered and refrigerated up to 24 hours before baking. If it's too firm, let stand at room temperature 30 minutes.