• Preparation Time 15 minutes + 3 hours refrigeration
  • Baking Time 13 minutes
  • Makes about 96 cookies
  • Freezing Excellent

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Ingredients

  • 2 3/4 cups Robin Hood® Best For Cake & Pastry Flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup butter, softened
  • 1/2 cup Crisco® All Vegetable shortening
  • 1 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup chopped red candied cherries
  • 1/2 cup chopped nuts

Serving Size: about 96 cookies

Directions

Serving Size: about 96 cookies

  • Preheat oven to 375°F (190°C).
  • Combine flour, baking powder, baking soda and salt in large mixing bowl. Stir well to blend.
  • Cream butter, shortening, sugar, eggs and vanilla extract together thoroughly in separate large bowl using an electric mixer.
  • Stir flour mixture into creamed mixture. Mix well. Add fruit and nuts.
  • Shape dough into 2 smooth rolls about 1 1/2" (4 cm) in diameter.
  • Wrap in waxed paper and chill overnight or until firm, about 3 hours.
  • Cut roll into 1/4" (5 mm) thick slices. Place on parchment paper lined baking sheets.
  • Bake in preheated oven for 10 to 13 minutes or until golden. Let cool 5 minutes and then remove to wire rack.

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