Page 20 - Giv'er Miramichi Magazine - Christmas Giver 2023

Fruitcake Cookies

By Darlene Jardine

Makes: 24 cookies

1 cup light raisins
1 cup candied green and red cherries, coarsely chopped
1 cup candied pineapple, coarsely chopped
1 cup walnuts, chopped (or other nuts of choice)
½ cup butter or margarine
2/3 cup white sugar * a spoon or ice cream scoop.
1 egg 7.Bake in pre-heated oven for 10 to 12 minutes. Let cool on
1 tsp vanilla extract a cooling rack.
½ tsp almond extract (optional)
1 ¼ cup flour *I originally made these with ¾ cup sugar, and I found them
½ tsp baking soda a bit too sweet, so I reduced the sugar in the recipe. You may
½ tsp salt adjust this according to your preference.
Notes: The colder your dough is, the less the cookies will
1.Preheat oven to 350 F. Prepare a baking sheet by lining it
spread. You can scoop the cookies onto the baking sheet first
with parchment paper.
and then chill them or chill the dough in the bowl before
2.Combine all fruit and nuts with ¼ cup flour and mix well. scooping.
3.In a separate bowl, cream together the butter or margarine
and sugar. Add the egg and flavourings (vanilla/almond). These cookies freeze well (cooked) for up to 3 months,
Beat by hand or with a mixer on medium speed until light and you might want to make a double batch so you’ll have
and creamy. lots to share over the holidays. Enjoy them with a cup of tea
or a cold glass of milk and have a Merry Christmas.
4.Stir in the fruit mixture, remaining flour, baking soda, and
I hope to see you at my annual Country Christmas Craft
salt. Mix until well combined. and Bake Sale on December 9th, 186 Barnettville Rd.
5.Chill the dough in the fridge for 30 minutes.
If you’d like to order these cookies or other baking, call
6.Drop small mounds of dough onto the baking sheet using me at 843-7878.

20 www.GiverMiramichi.com Christmas 2023