Christmas Angel Cookies by Irene Hollaway
The
cream cheese gives these cookies a smooth texture, while the fruits
sparkle and sweeten the flavor. Nice for using the candied fruits that
didn't make it into the fruit cake.
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1/2 cup shortening
1/2 teaspoon baking soda
1/2 cup cream cheese, softened
1/2 teaspoon salt
1 cup light brown sugar,*
1 tablespoon vanilla
1/2 cup granulated sugar
2 cup candied fruit, mixed
2 eggs
2 cup broken pecans or almonds
3 cup flour
* firmly packed
Preheat oven to 350 degrees.
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
350x 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.
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