finally found an old recipe I have used before and have to share for the holiday season, these are as colourful as fruit cake, but without the effort of the lengthy preperation, these deliciously tender cookies freeze well.
1 cup chopped assorted green and red glace’ cherries 250 ml
˝ cup cut mixed peel 125 ml
˝ cup sweetened medium desiccated coconut 125 ml
˝ cup raisins 125 ml
1 cup all purpose flour 250 ml
1 tsp baking powder 5 ml
˝ tsp salt 2 ml
˝ cup butter, softened 125 ml
˝ cup brown sugar 125 ml
1 egg 1
1 tsp vanilla 5 ml
1 tsp almond extract 5 ml
in a small bowl combine cherries, mixed peel, coconut and raisins.
In another small bowl, combine flour, baking powder and salt.
In a medium bowl, cream butter and sugar until smooth. Beat in egg, vanilla and almond extract.
Stir in dry ingredients until blended. Then stir in fruit and coconut mixture.
Drop by spoonfuls on cookie sheets lined with parchment paper. Bake one sheet at a time, on middle rack in preheated 220 degree for 20 minutes or until golden, Cool 2 minutes on cookie sheet, then transfer to wire racks to cool completely. Makes about 4 dozen.