Cookie Recipes
Fruit Snaps
Yield: about 9 dozen cookies
Ingredients
- 1 cup butter, softened
- 1 1/2 cups granulated sugar
- 3 eggs
- 1/2 cup light or dark molasses
- 1/4 cup chopped candied red and green cherries
- 1/4 cup chopped candied pineapple
- 1 cup raisins
- 1 cup chopped pecans
- 4 1/4 cups all-purpose flour + about 3/4 cup for rolling out dough
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- Additional granulated sugar or colored sugar for sprinkling
Instructions
- Beat butter and sugar with a mixer at medium speed until fluffy.
- Add eggs; beat well.
- Blend in molasses.
- By hand, stir in candied fruit, raisins, and nuts.
- Sift together 4 1/4 cups flour, cloves, allspice, ginger, cinnamon and baking soda. Add flour mixture to butter mixture. Dough will be soft and sticky.
- If desired, refrigerate dough 1 to 2 hours for easier handling.
- Roll out dough to 1/4 inch thickness on a well floured surface. (The surface should be completely covered with flour. Keep rolling pin well dusted with flour also.) Cut dough into desired shapes with 2 1/4 inch metal cookie cutters. (A metal cookie cutter is necessary to cut through the fruit.)
- Transfer cookies to a greased cookie sheet, leaving room for them to spread slightly. Sprinkle cookies with sugar.
- Bake in a preheated 350 degrees F oven for 10 minutes, or until edges are brown and center is set by soft to the touch.
Attribution
Posted by kdipaolo at Recipe Goldmine May 10, 2001.