Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Pecan | 1 half (4g) | 20 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Salt | 1 tsp (6g) | 0 |
| Fruit | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1/2 cup Shortening
- 1/2 cup Cream cheese, softened
- 1 cup Light brown sugar (firmly packed the cream cheese gives these cookies a smooth texture, while the fruits sparkle and sweeten the flavor)
- 1/2 cup Granulated sugar
- 2 Eggs
- 3 cup Flour
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1 tbsp Vanilla
- 2 cup Candied fruit, mixed
- 2 cup Broken pecans or almonds
- =
Directions
Nice for using the candied fruits that didn"t make it into the fruit cake.
Preheat oven to 350F.
In a large bowl, cream shortening and cream cheese until smooth and fluffy.
Add sugars and eggs, mixing well.
In a seperate bowl, sift flour, baking soda and salt together.
Add flour mixture to egg and sugar mixture; add vanilla.
Add candied fruit and nuts.
Drop by rounded spoonfuls onto lightly oiled cookie sheet and bake at 350¦ for about 10-12 minutes.
The cookies will be just browned at the edges.
Hint: you may have to mix candied fruit and nuts in with your hands; a little shortening on your fingers will keep the mixture from sticking.
Yield: 3 dozen.