Fruit 'n' Nut Cookies

The best cookies you will ever eat.

_ c butter, soft
_ c shortening
1 _ c packed brown sugar
2 eggs
1 tsp vanilla
4 c all-purpose flour
2 tsp baking powder
_ tsp salt
8 oz crushed pineapple (drain and save juice)
_ c golden raisins
_ c regular raisins
1/2 c glace cake fruit mix
_ c coconut
_ c pecans, walnuts, almonds or hazelnuts

Preheat oven to 375.

In a large bowl, cream butter, shortening and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

Sift together flour, baking powder and salt; gradually to creamed mixture.

Stir in remaining ingredients. If the dough is dry, gradually add small amount of pineapple juice until desired refrigerator cookie consistency is reached. Shape into rolls about 2 in. in diameter. Wrap rolls in plastic wrap.

Refrigerate 2 hours or until firm. Unwrap and cut into _ in thick slices.

Bake 2 in apart on ungreased baking sheets for 10 minutes or until golden brown. Remove to wire racks to cool.

Yields 7 dozen less what the cook samples.

Tasty warm. A great gift if they last that long
Background Image: A Tuscan Palette by Fiona Demarco available at Art.Com
Gary Blankenship is a retired federal managers whose new avocation is writing prose and poetry. His work has appeared on Writer's Hood, Clean Sheets, Electric Wine, and Sensitive Poetry. He won the ENE Dark Fantasy contest and his short story placed fourth in the Preditors & Editors 1999 Reader's Poll. He loves to talk about writing as much as write and to play writing games. He spends too much time in workshops.
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