Fruit Cocktail Drop Cookies Recipes

Steps:

• Drain the fruit cocktail and save the syrup. Cream together butter, sugars, egg and vanilla until fluffy.
• Add 1/2 cup of syrup with the dry ingredients. Fold in fruit cocktail and drop by teaspoons full on cookie sheet and bake at 375 for 10-12 minutes or until edges are golden brown. Enjoy!

Steps:

• 1. Sift together the flour, baking soda and salt. (YES...sifting, really helps) Cream together the butter, brown sugar and vanilla. Beat in the egg and the 1 cup drained fruit cocktail
• 2. Stir in the dry ingredients and add the walnuts Drop batter from a teaspoon about 2 inches apart on a greased bking sheet. bake in a 350 oven for about 10-12 minutes, or until golden brown. makes about 6 dozen cookies, according to the size of the cookies you make. Enjoy.... these are really good.

Steps:

• In large bowl, beat brown sugar, shortening, buttermilk and eggs with electric mixer on medium speed until blended, or mix with spoon. Gradually stir in flour, baking soda and salt. Stir in cherries, dates and chopped pecans. Cover and refrigerate 1 hour.
• Heat oven to 375°F. Grease cookie sheet. Drop dough by rounded teaspoonfuls about 2 inches apart onto cookie sheet. Place a pecan half on each cookie.
• Bake 8 to 10 minutes or until almost no indentation remains when touched lightly. Immediately remove from cookie sheet to wire rack.

Steps:

• Mix shortening, sugar and eggs.
• Add fruit cocktail, vanilla, raisins and nuts.
• Mix in flour, baking soda, baking powder, spices and salt.
• Drop by teaspoons onto greased baking sheet.
• Bake 11-12 minutes at 400°F.
• Cool.
• Mix powdered sugar and butter with enough of the saved juice to make a thin icing.
• Frost when cool.

Steps:

• Cream shortening, sugar, and eggs.
• Stir in buttermilk or water.
• Blend dry ingredients, stir into egg mixture.
• Add fruit and nuts, stir into batter.
• Chill batter at least 1 hour.
• Preheat oven to 400 degrees F.
• Drop dough by teaspoonfuls, 2 inches apart, onto parchment lined baking sheet. Bake 8 to 10 minutes, until almost no print remains when touched.
• Remove to rack to cool. Cool completely before storing in tins or sealed plastic bins, with wax paper between layers to prevent sticking.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter flavored shortening, light brown sugar and dark brown sugar. Beat in the eggs one at a time, then stir in the milk and vanilla, blending until the mixture is light and fluffy. Combine the flour, cinnamon, nutmeg, cloves, baking soda and salt; stir into the batter until well blended. Mix in cinnamon chips and if using, pecans. Drop rounded spoonfuls of dough onto the prepared cookie sheets about 2 inches apart.
• Bake for 8 to 10 minutes in the preheated oven, just until the cookies lose their gloss. Remove from the cookie sheets to wire racks to cool.

Steps:

• In a large bowl, combine fruit cocktail and dry pudding mix; stir for 2 minutes. Let stand for 2 minutes or until soft-set. Chill until serving. Fold in marshmallows just before serving. Garnish with nuts if desired. Refrigerate leftovers.