I just made a half batch of these cookies to test them out before Christmas gift giving. They are great! My husband ate 3 of them as soon as they cooled and loved them. I know he’s going to want me to make them throughout the year. Since we live far away from our family, I send them homemade goodies for Christmas and will be including these in this year’s Christmas boxes.
Delicious Christmas Fruit Drop Cookies
- 2 cups packed brown sugar
- 1 cup shortening
- 1/2 cup buttermilk
- 2 eggs
- 3 1/2 cups 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
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.
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.
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.