Best Ever Fruitcake Cookies (Print Version)

# Ingredients:

→ Fruit and Nuts

01 - 1 cup raisins
02 - 1 cup candied cherries, coarsely chopped
03 - 1 cup candied pineapple, coarsely chopped
04 - 1 cup Brazil nuts, coarsely chopped

→ Wet Ingredients

05 - 1/2 cup golden Crisco shortening
06 - 3/4 cup white sugar
07 - 1 egg
08 - 1 tsp vanilla extract
09 - 1/2 tsp almond extract

→ Dry Ingredients

10 - 1 1/4 cups all-purpose flour
11 - 1/2 tsp baking soda
12 - 1/2 tsp salt

# Instructions:

01 - Combine the raisins, candied cherries, candied pineapple, Brazil nuts, and half of the flour. Mix thoroughly to coat the fruit and nuts.
02 - Cream together the shortening and sugar. Add the egg, vanilla extract, and almond extract. Beat on medium speed until the mixture is light and creamy.
03 - Stir the fruit and nut mixture into the creamed wet ingredients. Add the remaining flour, baking soda, and salt. Mix until well combined.
04 - Drop dough onto a parchment-lined or greased baking sheet using a 1-inch scoop.
05 - Bake in a preheated oven at 175°C (350°F) for 10-12 minutes. Allow to cool on cooling racks.

# Notes:

01 - Chill the dough or the scooped-out cookie dough on a baking sheet before baking to reduce spreading.
02 - These cookies freeze well for up to 3 months.

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