Difference between revisions of "Christmas Angel Cookies"
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* 2 cups broken [[pecans]] or [[almond]]s | * 2 cups broken [[pecans]] or [[almond]]s | ||
| − | == | + | == Procedures == |
# Preheat oven to 350°F. | # Preheat oven to 350°F. | ||
# In a large bowl, cream [[shortening]] and [[cream cheese]] until smooth and fluffy. | # In a large bowl, cream [[shortening]] and [[cream cheese]] until smooth and fluffy. | ||
Latest revision as of 11:18, 15 July 2012
Description
Nice for using the candied fruits that didn't make it into the fruit cake.
- Yield: 3 dozen
Ingredients
- ½ cup shortening
- ½ 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)
- ½ cup granulated sugar
- 2 eggs
- 3 cups flour
- ½ tsp baking soda
- ½ tsp salt
- 1 tbsp vanilla
- 2 cups candied fruit, mixed
- 2 cups broken pecans or almonds
Procedures
- Preheat oven to 350°F.
- In a large bowl, cream shortening and cream cheese until smooth and fluffy.
- Add sugars and eggs, mixing well.
- In a separate bowl, sift flour, baking soda and salt together.
- Add flour mixture to egg and sugar mixture; add vanilla.
- Mix well.
- Add candied fruit and nuts.
- Drop by rounded spoonfuls onto lightly oiled cookie sheet and bake at 350°F 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.
