Festive Fruitcake Cookies  For Printer Friendly Version CLICK HERE

As colourful as Christmas cake, but without the effort of making fruitcake. These   soft, chewy cookies freeze well, so stock up for the holiday season.

1 cup chopped mixed green and red candied cherries (250 mL)                        
1/2 cup each candied citrus peel, raisins or currants, and slivered almonds (125 mL)
1 cup all-purpose flour (250 mL)
1 tsp baking powder (5 mL)                           
1/2 tsp salt  (2 mL)                                     
1/2 cup butter, softened (125 mL)                                   
1/2 cup granulated sugar (125 mL)                          
1 egg                                                 
1 tsp vanilla  (5 mL)                                               
1 tsp almond extract (5 mL)

In small bowl, combine cherries, citrus peel, raisins and almonds.  In another bowl,    combine flour, baking powder and salt.

In medium bowl, cream butter and sugar until smooth. Beat in egg, vanilla and almond extract. Stir in dry ingredients until blended, then stir in fruit and nut mixture.

Drop by small spoonfuls onto parchment paper lined cookie sheets. Bake in preheated 350°F (180°C) oven, for 12 to 15 minutes or until golden. Cool 2 minutes on cookie sheet, then transfer to wire racks to cool completely.

Makes about 4 dozen.