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Fruit Cocktail Cookies

From a vintage recipe box found at an estate sale

As written on the card

Fruit Cocktail Cookies

1 cup shortening (vegetable or oleo)

1 cup Brown sugar

½ c granulated sugar

3 eggs (well beaten)

1 No 2 can fruit cocktail including juice

1 cup Chopped walnut meats

1 t vanilla

4 cups pre sifted flour all purpose

1 t each soda, baking powder, cinnamon, + Cloves

1 t salt

 

Cream shortening and sugar, add well beaten eggs, fruit cocktail, nut meats, and vanilla. Sift dry ingredients together and Add. Mix thoroughly. Drop by teaspoons on greased cookie sheets and bake at 375° 12 to 15 minutes or until a light brown.

Fruit Cocktail Cookies

Soft, cakey drop cookies made with a can of fruit cocktail, written on lined notepaper

Drop cookies375°F, 12 to 15 minMakes a big batch

Ingredients

  • 1 cup shortening (vegetable shortening or oleo)
  • 1 cup brown sugar
  • ½ cup granulated sugar
  • 3 eggs, well beaten
  • 1 No. 2 can (about 2½ cups) fruit cocktail, including the juice
  • 1 cup chopped walnuts
  • 1 teaspoon vanilla
  • 4 cups pre-sifted all-purpose flour
  • 1 teaspoon each baking soda, baking powder, cinnamon and cloves
  • 1 teaspoon salt

Method

  1. Cream: Cream the shortening and sugars.
  2. Add the wet ingredients: Add the beaten eggs, fruit cocktail with its juice, walnuts and vanilla.
  3. Add the dry ingredients: Sift the flour, soda, baking powder, cinnamon, cloves and salt together, add, and mix thoroughly.
  4. Bake: Drop by teaspoons onto greased cookie sheets and bake at 375°F for 12 to 15 minutes, until light brown.

As written: A “No. 2 can” held about 20 ounces (2½ cups). “Walnut meats” just means shelled walnuts.

Recognize this handwriting or recipe? We’d love to know who wrote it.