Holiday Fruit Drops

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

Makes About 8 dozen cookies

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

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 degrees 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.

Nutrition Information: 1 Serving: Calories 85 (Calories from Fat 35); Total Fat 4g (Saturated Fat 1g, Trans Fat ncg); Cholesterol 5mg; Sodium 45mg; Total Carbohydrate 12g (Dietary Fiber 1g, Sugars ncg); Protein 1g

Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 2%

Exchanges: 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: nc

*Percent Daily Values are based on a 2,000 calorie diet.

Substitution
Mix 1 1/2 teaspoons lemon juice or white vinegar plus enough milk to make 1/2 cup to use for the buttermilk.

Do-Ahead
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.

Recipe and photograph provided courtesy of Betty Crocker � 2007 �/TM General Mills All Rights Reserved.