FRUIT COCKTAIL DROP COOKIES

This recipe is from an old Christian Church in Idaho many years ago.

1 can (1 lb size) fruit cocktail

1/2 cup butter

1/2 cup packed brown sugar

1/4 cup white sugar

1/2 tsp vanilla

1 egg

2 cups all-purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp ground cinnamon

1/4 tsp ground cloves

1/2 cup chopped walnuts

1/2 cup raisins

Preheat oven to 375-degrees. Grease cookie sheets and set aside. (In this day, I prefer parchment paper to greased cookie sheets.)

Drain fruit cocktail, saving 1/3 cup of the syrup. In a large mixing bowl, cream together the butter, sugars and vanilla until fluffy. Add the egg and beat well. Sift together the flour, baking powder, baking soda, salt, cinnamon and cloves. Add flour mixture to the sugar mixture along with the reserved 1/3 cup of syrup. Stir in the walnuts, raisins and fruit cocktail. Drop by teaspoonfuls onto the prepared cookie sheets. Bake at 375 for 10 to 12 minutes until lightly browned.

Yield: 3 1/2 dozen

file photo for reference - not this exact recipe