Fruit Cocktail Cookies

[eleny]

I made these last night and they're really good. The dough is a little odd to work with since the fruit pieces can want to pop out. But I just pushed them back in and the cookies turned out well. I'm at high altitude so I baked them a little longer - until they started turning golden brown. The fruit never burns or gets dried out. These are a soft cookie.

I left out the nuts and raisins.

http://notecook.com/bread/fruit-cocktail-cookies/

[Lucinda]

1. This is interesting!

I've been wondering if I could use canned peaches and pears in something other than cobblers...This might be a good way to go. A spice cookie with fruit...Hmmm. Thankie for posting.

[grasswire]

4. there's an old popular recipe for fruit cocktail sheet cake

I recall it being a favorite at shower parties a few decades ago.

[trud]

2. butter flavored shortening?

So I want to know what that is? Maybe not :-)

Possibly this is a use for all those tiny cans of sliced peaches among the stuff I stocked up on a year or two ago when it looked like the world was ending in the immediately near future.

[eleny]

3. Crisco comes in a butter flavored version

I imagine you could use real butter or margarine. Next time I want to use some Smart Balance or maybe just some extra lite olive oil that doesn't have the olive taste.

[GoCubsGo]

5. Those Smart Balance 50/50 butter blends are great!

I have baked with them with great success, including the olive oil blend. It's a great way to get olive oil into a recipe without the olive flavor.

[eleny]

6. We like those a lot, too

Hubby uses the Heart Smart and my fave is the olive oil. And the new one with the purple color on the tub is great.

I'll use them next time.