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Fruitcake Cookies, 2 of 2
 
© © Barbara Crane, 2009, all rights reserved

Fruitcake Cookies, 2 of 2

BarbaraC1977

By BarbaraC1977

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Papers & Embellishments: Shalae Tippetts' Promise Collection

Template: Valerie Randall's Cookbook Template 8.5x11, #6, re-scaled slightly.

Fonts: Piranesi Italic, Della Robbia

 

Fruitcake Cookies, part 2 of 2

 

Finely chop the candied cherries, pineapple and pecans. Cream butter; add sugar, then beaten egg yolks. Sprinkle some of the flour over the fruit & pecans and mix in to help separate pieces. Add spices and salt to remaining flour. Combine butter, fruit and flour mixtures. Add vanilla and soda. Beat egg whites until stiff and fold in.

 

Drop scant teaspoonfuls onto parchment or greased cookie sheet. Bake at 350F for 10-12 minutes. Batter can be made ahead of time, and freezes well. Cookies freeze well.

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© © Barbara Crane, 2009, all rights reserved
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Cookbook

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KarinaS

Barbara - I love these colors, too! I like the way you did this so that if you print it out as one page and then fold it to fit in your card holder it will line up when you unfold it.

 

Sounds like a lovely recipe, too!

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BarbaraC1977

Karina, yes, I can do that. I have a cookbook binder that has two 4x6 slots per page. So I can just insert them one above the other when I print them as regular 4x6's, too. I wrestled with what to do with large recipes for some time before I came to that solution!

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