Ingredients
- 1 1/4 cups yellow cake mix
- 1/4 cup packed brown sugar
- 1/2 cup butter flavored shortening, at room temperature
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/4 cup dried cherries
- 1/4 cup white raisins
- 1/4 cup chopped dried apricots or pineapple
- 1/4 cup chopped walnuts
- 1/4 cup chopped almonds
- 1/4 cup chopped pecans
Directions
Preheat oven to 350 degrees F.
In a large bowl, blend cake mix, brown sugar. Add to dry mixture, the shortening, egg, vanilla and almond extract. Fold in cherries, raisins, apricots or pineapples, walnuts, almonds, and pecans or your favorite nut. Blend mixture well. Drop cookie dough (dough should be sticky, doughy, not too wet), if too wet add a couple of spoonfuls of leftover cake mix to give it the right consistency) by spoonfuls, about 2 inches apart on an ungreased cookie sheet. Bake for 15 to 20 minutes or until golden brown.
Tip: About 1 minute before cooking time is reached, pull cookies out of oven, they will continue to cook for about 1 minute on hot cookie sheet and begin to cool, creating their own cake like color. Cookies can be refrigerated and served at a later time, or put in the freezer. To freeze, wrap cookies tightly in freezer wrap, heavy-duty aluminum foil or plastic freezer-safe bags. Freeze up to 2 months. Bring to room temperature for approximately 45 minutes before serving.
A viewer, who may not be a professional cook, provided this recipe. Food Network Kitchens has not tested this recipe and therefore, we cannot make representation as to the results.
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By tickman
on December 12, 2010
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Cloyingly sweet. Greasy. Maybe my oven was too hot but there really was not much "chew" with these. Don't add the sugar. Definitely pull them out of the oven early.
By mawthecook
Red Oak, TX
on December 13, 2008
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These are a favorite of my daughter for school lunch. I make them weekly.
I reduced amount of brown sugar by half called for in the recipe. They turn our great and quite tasty. A favorite for us!
By cwedge1_11295235
Bourg, LA
on November 06, 2008
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I can't believe Mrs. Grover doesn't have 5 stars.. I made this recipe last year for Christmas after watching her make these cookies on Food Network. Classic fruitcake lovers and fruitcake haters alike in my family RAVED over this recipe. I am so excited to make it for Christmas, and so is my family. I didn't change anything in the recipe. I did not find that the butter-flavored shortening made the cookies greasy at all, and I do not like to use shortening in my cooking. I took them out of the oven a little before they were completely "done", as she recommends, and the outside was slightly crispy while the inside remained moist, fluffy, and wonderful! The only thing I'd have to say is that while the batch it makes is not tiny, if you're cooking for a crowd, I'd make another serving.
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