Monday, January 17, 2005

Fruit Cocktail Cookies

from Ruth Schmidt

1 cup Crisco
1 1/2 cups sugar
3 eggs
1 large can fruit cocktail, drained (reserve liquid)
1/2 teaspoon salt
1/2 teaspoon ground cloves
3 1/2 cups flour
2 teaspoons cinnamon
1 teaspoon baking soda
1 cup raisins
2 tablespoons reserved fruit juice
1 cup chopped walnuts
2 tablespoon molasses

Cream eggs and Crisco. Add juice and molasses. Sift flour, salt, soda, and spices. Add to eggs and Crisco. By hand add walnuts, raisins, and fruit cocktail. Form into cookies.

Drop onto greased cookie sheet.

Bake at 350 for about 15 minutes.

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