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Oatmeal-Fruitcake Lizzies

Oatmeal-Fruitcake Lizzies

Fruit and nuts contribute chewy and crunchy surprises to this soft cookie that's ideal for a Christmas cookie swap.

Oxmoor House JANUARY 1999

  • Yield: 7 1/2 dozen


  • 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.


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Oatmeal-Fruitcake Lizzies recipe