1 Cup salted butter (2 sticks)
11/2 Cup sugar
2 Eggs, room temperature
21/2 cups AP flour
1 Tsp. Baking soda
1 tsp. Salt
1 tsp. Cinnamon
1/2 Container fruitcake mix
3 Cups of chopped pecans
11/2 Cup sugar
2 Eggs, room temperature
21/2 cups AP flour
1 Tsp. Baking soda
1 tsp. Salt
1 tsp. Cinnamon
1/2 Container fruitcake mix
3 Cups of chopped pecans
Allow butter to soften at room temperature, the cream butter and sugar. Beat in eggs one at a time. Cream until fluffy. Mix flour, baking soda, and salt thouruoghly, the add them in. Stir in fruitcake mix and pecans.
Drop 2” apart on a greased cookie sheet.
Bake at 375 or 350 for 12 minutes. Let cool on racks.
No comments:
Post a Comment