Oatmeal-Fruitcake Lizzies

Oxmoor House
Fruit and nuts contribute chewy and crunchy surprises to this soft cookie that's ideal for a Christmas cookie swap.
7 1/2 dozen


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1 cup shortening
1 cup sugar
1 cup firmly packed brown sugar
2 large eggs
1 teaspoon almond extract
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups regular oats, uncooked
1 cup chopped pecans
3/4 cup golden raisins
3/4 cup chopped red and green candied cherries
3/4 cup chopped candied pineapple


Beat shortening at medium speed of an electric mixer until creamy; gradually add sugars, beating well. Add eggs and flavorings; beat well.

Combine flour and next 4 ingredients; gradually add to shortening mixture, beating well. Stir in pecans and remaining ingredients.

Drop dough by heaping tablespoonfuls onto lightly greased cookie sheets. Bake at 350° for 10 minutes or until golden. Remove to wire racks, and cool completely.

Created date

October 2003