Christmas Fruit Drop Cookies

Name: Christmas Fruit Drop Cookies
Prep time: 20 min
Total time: 2 h 40 min
Yield: 96
Ingredients: 2 cups packed brown sugar; 1 cup shortening; 1/2 cup buttermilk; 2 eggs; 3 1/2 cups Gold Medal™ all-purpose flour; 1 teaspoon baking soda; 1 teaspoon salt; 2 cups candied cherries, cut in half; 2 cups chopped dates; 1 1/2 cups chopped pecans; Pecan halves, if desired

25 Ratings

15 Reviews

Kitchen Tested

Prep 20 min
Total 2 hr 40 min
Servings 96

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

By Betty Crocker Kitchens

Updated October 20, 2014

Make With

Gold Medal Flour

Ingredients

2 cups packed brown sugar
1 cup shortening
1/2 cup buttermilk
2 eggs
3 1/2 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups candied cherries, cut in half
2 cups chopped dates
1 1/2 cups chopped pecans
Pecan halves, if desired

Steps

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 375°F. 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.