Do you love making Christmas Cookies? I sure do and one of my favorites over the years has been these Best Ever Fruitcake Cookies. If Christmas can be put into cookie-form, then it’s totally this recipe! How incredibly delicious!!
This is an easy drop cookie recipe too. There is no added rum or bourbon to these cookies so everyone will enjoy them. There are red and green cherries, raisins, and Brazil nuts to make these cookies fantastic. They turn out with lightly browned edges and chewy yet light and fluffy interiors.
Making these ahead of time only ensures that they get better with time. By always freezing my cookies I can make them well in advance and have them ready for any situation or gift-giving.
I have a whole post on 26 Freezable Christmas Cookie Recipes that you can enjoy also and our new Best Rugelach, Peanut Butter Blossoms or Butter Pecan Cookies both are simply delicious!!
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I have had this recipe for many, many years. Thinking back I believe I got it when I was doing cookie exchanges back in the 1990’s when I was nursing.
It is written out on a pretty little card but I am not 100% sure who I received it from. Anyway, it has been a recipe that I have made many times.
INGREDIENTS
- raisins
- candied cherries (red and green are pretty)
- 1 cup candied pineapple, coarsely chopped
- Brazil nuts
- Golden Crisco shortening
- White sugar
- Egg
- Vanilla
- Almond extract
- All-purpose flour
- Baking soda
- Salt
I see that Ina Garten, the Barefoot Contessa has a fruitcake cookie but it is very different from this one. Hers are rolled and sliced and have different ingredients.
Ours taste like a really good fruitcake, nothing nasty here. Just a wonderful candied fruit and nut combination. I love that this recipe uses Brazil nuts, you don’t find that in holiday baking very often.
Candied Fruit
Look at how pretty the candied dry fruit is. That screams Christmas to me right away!! The Best Ever Fruitcake Cookies have to be added to your cooking baking list.
Not only are they easy but for many, they bring back a flood of memories as this vintage recipe has been around for a long time.
Simple ingredients and easy prep will lead you to make these cookies again and again.
Have you been a fruitcake fan but don’t like to make it? These cookies will fit the bill and have you loving how easy they are too.
How to Make Easy Fruitcake Cookies?
It is just a few easy steps. In a large bowl mix the fruits together with the nuts and then add 1/2 the flour. Cream the shortening with the sugar using an electric mixer on medium speed and then add the egg and vanilla along with the almond extract.
Next, the dry ingredients, add the flour, baking soda, and salt. Stir the flour mixture into the fruit mixture and mix well.
Using a 1 ” cookie scoop if you have one, drop the cookies onto a lined or greased baking sheet. I like to use parchment paper. Then bake in the preheated oven for 10-12 minutes or until golden brown.
Let them cool on wire racks and once cooled put them in sealed containers and enjoy or freeze. These are the best easy made cookies for the holidays!
They have perfect texture and flavoring. Crispy, crunchy, and chewy, these cookies will be a hit with young and old.
How To Store Fruitcake Cookies
If I know the cookies will be eaten up quickly then I store them in an air-tight container at room temperature, if longer then in the refrigerator. If I want to have them made ahead I will freeze them in layers with wax paper in between. They will be good frozen for 2-3 months.
I love the retro-ness of these cookies. This would be something that grandma would serve you when you come over for the holidays. She would have the cocoa hot and the cookies ready!!
If you don’t like fruitcake I bet you love these! They are similar but yet oh so much better. They will last up to 2 weeks in a sealed container but in most households, they will only last a few days!!
Happy Holidays everyone!!
Pin it HERE!!
Best Ever Fruitcake Cookies
These Best Ever Fruitcake Cookies taste like Christmas in a bite; you will want to make a double batch!
Ingredients
- 1 cup raisins
- 1 cup candied cherries (red and green are pretty), coarsely chopped
- 1 cup candied pineapple, coarsely chopped
- 1 cup Brazil nuts, coarsely chopped
- 1/2 cup golden Crisco shortening
- 3/4 cup white sugar
- 1 egg
- 1 tsp. vanilla
- 1/2 tsp. almond extract
- 1 1/4 cups flour
- 1/2 tsp. baking soda
- 1/2 tsp. salt
Instructions
- Combine fruit and nuts and 1/2 the flour, and mix well.
- Cream the shortening and sugar, and add the egg and flavoring.
- Beat on medium speed with an electric mixer until light and creamy.
- Stir in fruit mixture and remaining flour, baking soda, and salt and mix well.
- Drop onto parchment lined or greased baking sheet using a 1" scoop and bake at 350F for 10-12 min. Let cool on cooling racks.
Notes
Notes: The colder your dough is the less it will spread so chill the dough or the scooped out dough on a cookie sheet before going into the oven.
These cookies also freeze well for up to 3 months.
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Comments & Reviews
krystal says
Believe it or not I have NEVER had fruitcake. I would like to ease into it with this recipe, fun idea!
Charlotte P, says
I do not like fruitcake but love fruitcake cookies!
Tara Noland says
I know eh?! I love them too and am not a fan of fruitcake!
Jean jenkins says
If you do not like fruitcake you never ate good fruitcake , believe me
Deb Bowermaster says
You are absolutely right! I LOVE fruitcake!
I’m looking forward to trying these.
Tara Noland says
Enjoy!
Terry Botkin says
Do you have a recipe for fruit cake?
Tara Noland says
Sorry, I don’t have one.
JP says
I have a great fruit cake recipe on my FB wall. Send me an invite to JP Petryshyn Holm
Cynthia Mueller says
I dont like a lot of fruitcake but I love my grandma’s recipe that was handed down to me when she passed. Look me up on my Facebook page, (Cynthia Mueller), then message me. I’ll give it to you.
Tara Noland says
Thank you, Cynthia!
Amy says
I am the old ball out person who loves fruit cake! I bet these cookies are super delish!!
Lisa Joy Thompson says
I’m not a big fan of fruitcake, but maybe these cookies could convert me. Either way, they look fabulous and would be a fun and colorful addition to a cookie plate.
Toni | Boulder Locavore says
This is such a great idea! So fun and festive!
Autumn Rose Reo says
Can you send me just one? These are going to either be really good or really not! I bet because you made it – it’ll be amazing, but I’d love to try it! Maybe these would be great for a cookie swap!
Tara Noland says
Wish I could, I am making them again tomorrow, can’t wait. And yes, I have done them for a cookie swap too!
Sharon says
Give it a try. Take to a (church) potluck, they will be eaten.
Pat says
I have the white crisco.Will that work?
Tara Noland says
It won’t give that buttery flavor like the golden does though.
Angela C Wright says
Can you use butter in lieu of the crisco?
Tara Noland says
To be honest this is the only cookie I don’t use butter in just because the recipe was handed down to me this way. I would try it with butter for sure. Refrigerate for a bit to harden up the dough and then bake.
Susan says
I have made a similar recipe for years. It was originally published in the Happy Cooker cookbook by Mary Lisko from Oshawa ON in 1976. A few differences: her recipe uses chopped dates, instead of raisins, butter instead of Crisco and has a tsp of cinnamon. My book is falling apart and that page is missing, so am very happy to find this recipe which I will adapt. This is the most popular Christmas cookie I make. My kids – well, now they are adult men – think that Christmas cake (especially traditional dark cake) is best used as a doorstop, but they love these.
Tara Noland says
So glad you found this one and can adapt!! Happy Holidays!!
Ruth says
My sentiments exactly!
Ruth says
White crisco is what I’ve used. I found the recipe in a leaflet advertising Crisco, Robin Hood and other baking products. I’ve been making these for more then 20 years. for gifts, cookie club, bake sales, etc. Still getting requests for them. Loved more then fruitcake. one caution, it’s been my experience that brazil nuts are frequently found in bulk food stores tasting a little off. Enjoy.
Tara Noland says
Great tips, thank you Ruth!
Gina A says
These cookies are delish! All who tried them, loved them. I modified slightly by just adding the candied fruit I liked (and not as much as it said, maybe 3/4). Also, I didn’t have almond extract or Brazilian nuts, so I only used vanilla and pecans. Like I said, YUMMY! Oh, and I had to turn down the temperature, as they wanted to get a little too crispy for my liking…my husband and I like a little gooey center. I will be making these again.
Tara Noland says
So glad you liked them and that you made them your own!!
Dawn says
Can the shortening be swapped out for butter? Will it change the texture? I prefer crispy cookies. Thanks
Dawn says
Could the golden shortening be swapped out with butter? I’m not fond of shortening. Thanks
Tara Noland says
This is an older recipe where they tended to use shortening a lot. It is not something I use much of but in these cookies. You can readily sub in butter or margarine for the cookies but you may have some texture changes. They could also spread more than with the shortening. I have not tried this specific recipe with butter so I can’t say exactly what will happen.
Here is two articles, hope these help and I hope you enjoy the cookies, they are one of my faves!
https://www.tasteofhome.com/cooking-tips/ask-the-test-kitchen/shortening-substitution
https://www.bhg.com/recipes/how-to/bake/how-to-substitute-butter-for-shortening-when-baking/
Sandee says
Do you use salted or unsalted nuts? That’s always a mystery to me, but I guess the default is probably roasted/salted.
Thanks!
Tara Noland says
You can use salted nuts for sure but then cut back on the salt you are adding.
Marsha says
I followed the recipe exactly except substituting slivered almonds and candied fruitcake mix. The recipe as written gave me lacy, thin cookies. I had to add quite a bit more flour to get the results pictured here. They are not too sweet and they are very delicious. I would recommend the recipe with additional flour.
Tara Noland says
Sure you can add more flour to the recipe, I would recommend maybe an additional 1/4 cup.
Tara Noland says
Or I was thinking about this and chill the dough or chill the scoops of dough before going into the oven, they won’t spread as much.
Michael Walker says
Hi I have been looking for this cookie recipe for many years I am in my 74 th year When a child on the farm my grandmother always had these cookies (all year, not only at Christmas) she passed many years ago As you know that generation never had the recipe All in their mind Thanks again As a child this Was my best Cookie You see I love fruit cake and Carrot pudding Her carrot pudding was great but no recipe If you have a carrot pudding please forward Everyone has plum pudding Cheers have a wonderful Christmas
Tara Noland says
I am so happy you found the recipe!! I don’t have a carrot pudding recipe but now I want to make one!! LOL
Ramona Buckley says
I would love to add bourbon or rum to the cookies. Any idea how to do that?
Tara Noland says
You could do a few things, add in a rum extract, soak your fruit like raisins in bourbon or rum or add 1 Tbsp. of liquor to the batter. Soaking the fruit would give you the most flavor.
Kathy says
I use Cointreau
Tamara Domino says
I think carrot pudding would be the same as carrot souffle which my mother in law makes every thanksgiving and i have made once for easter. google carrot souffle to search for it on the internet. good luck.
Tara Noland says
I have made a carrot souffle but not sure that is what you are looking for. Is carrot pudding more like a steamed pudding?
Sue says
Yes it is. It is made just like other Christmas puddings but is not as heavy due to the addition of the grated carrot. I used to make one many years ago, but no longer have the recipe. It came from either Chatelaine or Canadian Living magazine if you want to try there.
Tara Noland says
Sounds very good!! Thank you!!
Bev says
With all the ingredients in hand I can’t wait to add these to my cookie plates! X your fingers I don’t mess them up.
😊
Judy Harris says
What is the quantity of cookies from this recipe?
Tara Noland says
Yield is at the top and of the recipe card and it is 50!
Pat says
Can these cookies be frozen for a short time?
Tara Noland says
Yes, they can I will note that.
Maria Fowler says
Can I substitute self rising flour for the flour, salt and baking soda. my email address is
Tara Noland says
I have never done that before so I am not sure.
Terri-Ann says
Can I use chopped dates instead of raisins?
Tara Noland says
Sure, make them your own!
Laura says
Where do you buy candies fruit ?? I couldn’t find it and n the grocery store ☹️
Tara Noland says
It should be in the grocery store but may only be seasonal. I would ask them and call around.
Jennifer says
Walmart carries candied red and green cherries and pineapple at Christmas time only
Irene says
Walmart has a container with a candied fruit mix.
Annabelle L Ware says
Check the VERY top shelf …or VERy bottom shelf of the baking aisle…
Traci R. says
Can you use brown sugar instead of white?
Tara Noland says
Brown sugar makes cookies moister which I don’t think they need but you can try! I have not tried so I can’t say or sure.
Traci R. says
Thank you!! If I try it, I’ll let you know how they turn out. Merry Christmas!
Kristina says
I used butter instead, and replaced some of the fruit called for with others I had leftover from making fruitcake this year but kept the ratios the same. They turned out great! Thanks
Tara Noland says
I am so glad you liked them. A good way to use up what you already had too!!
Irene says
Have you ever put chocolate chips in them?
Tara Noland says
I haven’t but if you think you would like that you definitely can!
Krista says
Made these this weekend- with margarine- and they turned out perfectly. The almond flavour is a nice touch. This will become one of my regular recipes moving forward (and that doesn’t happen often). Thank you so much for this one… will check out more of your posts.
Tara Noland says
So glad you liked these! Many people make them year-round. We have our ingredients and they are slated to be made soon. Cheers!
Cheryl says
I just made these cookies and they are delicious! Perfect for the holidays. We love the Brazil nuts in them too. Thank you Tara this is a keeper!
Tara Noland says
So glad you liked them!! Happy Holidays!!
Lori Belcour says
Fabulous recipe. Used margarine instead of shortening. They are delicious!
Tara Noland says
So glad you liked them!! Happy Holidays!!
Lapellya Jones says
I love fruitcake!! I just want you to know I absolutely love these cookies!!! They are amazing!!
Tara Noland says
They seem to be a real winner, I am so glad you like them. We really do also!
Peggy Ward says
I love fruitcake. Cannot wait to make these. Sounds yummy. So glad to use Crisco as I hate butter. Never use it.
Sharon says
Can coconut oil be substituted for the golden crisco?
Tara Noland says
I have never tried that so I honestly can’t advise.
Scott says
My first year making these was last year and i ended up making several batches instead of one. Every year i make goodie boxes for friends neighbours and odds and ends people…as i like to call them..well much to my dismay..my 4 adult children found these and by the time they were finished my stash was greatly dimished. I swear i am gonna lock my freezor!!! Lol. These are so bery good. I have even made some other times of the year. I am a big fruitcake fan. I will eat any of it. Thank you for this recipe!
Tara Noland says
So glad you liked them Scott and that your family does too. They seem to be a cookie that is made year-round although I have only made them at the holidays. Enjoy!!
Pamela Robinson says
I absolutely love fruitcake AND the cookies! I also love nuts so I would also add chopped pecans & a few English walnuts to the battery. Then I’d put half butter & half shortening. Of course I would double the recipe also & cool the dough beforehand.
Tara Noland says
I love that you are making them your own! Enjoy!!
Leeann Smith says
I made these cookies yesterday, and they are delicious. My husband loved them which tells me a lot since he doesn’t comment on food too often. As recommended by a reviewer, I chilled the dough so that the cookies would not spread. Using a tablespoon scoop, I tapped them down a little with the bottom of a glass. They came out of the oven perfect. I rate them five stars!
Tara Noland says
So glad you both enjoyed them!! They are one of our favorites too!
DeLoris Musick says
I am a digital scrapbooker. I want to design a page with a picture of Fruitcake Cookies. May I have your permission to use your photo? I will give your site the credit for it. I have made these sooo many decades ago, I don’t have a picture of them.
Tara Noland says
Hi DeLoris, yes you can use the picture with credit, thanks for asking! I hope you make them again! Cheers!
DeLoris Musick says
Thank you soooo much! I looked it up this year and it would cost $40 to buy the ingredients. My recipe calls for 1lb of this and 1 lb of that! LOL I need to cut it in half – huh?
Thanks again!
DeLoris
Louanne says
Can you use brown sugar instead of white?
Tara Noland says
I haven’t tried them with brown sugar so I am not sure what the end result would be? It may affect the color, flavor, or texture of the cookie.
Dee says
I love fruitcake but my family hates it. We have it every year when we decorate the tree (it’s tradition!). This year I made these instead- they were a HUGE hit. The kids loved them! The only change I made is that I soaked the raisins in brandy. We now have a recipe everyone loves, thank you!
Tara Noland says
That is awesome, thanks for sharing with me! Happy Holidays!!
Linda says
Can you use cinnamon and nutmeg instead of almond extract? Also how long should dough or cookie balls be chilled and how big should the balls be? Could you put this in a square pan (not sure what size), bake it and cut into squares? Thanks
Linda
Tara Noland says
You can add whatever flavorings you would like to the cookies. Store them in the fridge for 1-2 hours. The balls are about a heaping tablespoon. Happy Holidays and Happy Baking!!
Lisa Welch says
I have a recipe for these that my grandmother passed down. I know her recipe dates from at least the 1940s but is likely much, much older because she got it from a woman who had been baking them for decades before that. The only differences between yours and hers is that hers calls for butter and walnuts, not shortening and Brazil nuts and hers makes 12 dozen. I may try yours because I love them too much to have 12 dozen of them in my house!
Tara Noland says
LOL, I hope they turn out well for you!! Happy Holidays!!
Robin R Church says
Can you use vanilla in place of almond extract? Not a fan of almond extract.
Tara Noland says
Absolutely you can, enjoy!!
Rose says
Just made them deelish!!
desilets says
esce que je pet metre beurre au lieu de crisco dore merc i
Tara Noland says
Oui! Merci!
Brigitte says
This was a-lot of fun to make ,bake and it tastes better than a fruit cake!
Montréal,Qc Canada
Tara Noland says
Agreed, way better than a fruitcake. Thanks! Happy Holidays!!
Randy says
I don’t know what went wrong but I followed the recipe exactly and they did not turn out like the picture. They were very crumbly and didn’t spread at all. Very disappointed. I have made fruitcake cookies every yr. but lost my recipe and tried this one.
Tara Noland says
Are you sure you didn’t miss an ingredient, even an expert chef can leave something out by mistake? No one has had this issue that I know of before.
Debbie Smith says
Just made these this morning for a gift. They turned out great for me. Thank you for the recipe.
Tara Noland says
So glad you loved them, you are welcome!!
Big Al says
I am a huge fan of Fruit Cake. Some are obviously better than others. My wife and I made these cookies. We added some unsweetened coconut to them and they turned out great. Even our daughter-in-law who hates fruit cake, enjoyed them. Great recipe.
Tara Noland says
Thank you so much for sharing, so glad you enjoyed them!!
Tina Tippin says
These turned out so well and were easy to make too. I found precut (32oz) candied fruit and used that instead of cutting up the cherries (crazy expensive in my parts) and pineapple. They turned out great. I toasted walnuts before chopping, and used 1/4 tsp. cinnamon and 1/4 tsp rum extract instead of almond extract. These will be my go-to Christmas cookies. My husband liked them too and he doesn’t like fruitcake. Great recipe. Now, I have to go check out the rest of your recipes! Thank you.
Tara Noland says
Awesome!! Merry Christmas!!
Missy says
I just made these today and they came out great. I subbed in butter and forgot the nuts 🙄 but I’m still pleased with the results. I may do a confectioner’s sugar icing drizzle just to be fancy!
Janet says
I bought Raw Brazil nuts. Do they work or do they need to be roasted?
Tara Noland says
Yes, I would roast them.
Connie says
Greetings from Central Alberta in Canada!
Just made a double batch of these, combined raisins and cranberries. Didn’t have enough pineapple so I chopped up some dried apricots, and used a combination of chopped Brazil nuts and pecans. So colourful and yummy!
Tara Noland says
I am from Southern Alberta Connie!! So glad you made them your own and you are enjoying them. Merry Christmas!!
Barbara C says
I have made these three times, and they are delicious! My top tip is to soak all the dried fruit in 1/4 cup of rum overnight before you make them. I used soft margarine and pecans, and a dried tropical fruit mix with a few dried cranberries. With the soft marg, I can mix the batter by hand and don’t bother with the mixer. Good that the recipe makes lots – I freeze them.
Tara Noland says
Great tips, thanks, Barbara. I love how you made them your own.
Alesa says
These ARE the best ever fruitcake cookies! Plus, they are so easy to make. I normally buy a Neiman Marcus fruitcake every year, but could not find any in-store. I contemplated making a fruitcake this year, but realized I would need more time for the cake to season. I came across this recipe and had all of the ingredients on hand. I could not believe how easy and delicious these fruitcake cookies are. I have made them several times this holiday. With my scoop, I get about 30 cookies. I popped some in the freezer for later. I cannot imagine not enjoying fruitcake cookies the rest of the year!
Tara Noland says
So glad you found this recipe and love it. People do make them year-round if you can find the ingredients.
Evelyn says
These are the Best Fruitcake cookies I’ve ever made, they are easy to make, I’m out looking for more fruit to make more, gave some as gifts, thank you for sharing!
Tara Noland says
You are so welcome!!
Marla says
We have had a similar cookie in my family for generations, It came out of the lumberjack camps in the upper peninsula of Mich. It a molasses based cookie chocked full of dates, raisins, pecans, Marciano cherrys, really anything you would like to put in it. It’s our family Christmas cookie. The guys call them camp cookies because t g ey like to take them to t g ere blinds in hunting season. I can’t wait to try this light version,
Tara Noland says
Yours sound delicious too, hope you enjoy our Fruitcake Cookies also!!
Mel says
If I were to freeze these cookies, do I just let them thaw to room temp then serve? or do I need to thaw then re-bake them? If so, at what temp and for how long? Thanks!
Tara Noland says
No need to re-bake, just thaw at room temperature and serve.
Karen says
These sound delicious Tara, however I am Gluten Free and wondering if these would turn out if made GF?
Tara Noland says
I am sorry but I won’t be much help with that as I have not made them GF.
Lisette says
If I wanted to add coconut to the mix, would I have to adjust the wet ingredients?
Tara Noland says
If you wanted to add coconut I would just reduce the other additions. Like 1/2 cup of raisins and 1/2 cup of coconut for example.
BJC says
I love fruit cake. It looks like people don’t like the spices and the candied citrus peel in fruit cake. I would like to make this recipe but I was wondering if I could switch the shortening for butter?
Tara Noland says
Yes, butter and shortening can be used as a one-to-one swap.
MG says
Yes they do. I made them one year with cookie dough.
Did I say I don’t like to cook ?
Ruth W says
Love this recipe. Next I make them I’m gonna add a teaspoon of cinnamon
Tara Noland says
That would be a nice addition Ruth, enjoy!!
Leslie says
These are pretty good. I couldn’t find Brazil Nuts so I used pecans. Using an ice cream scoop makes big cookies, so I ended up having to bake them for 15 minutes. Next time I will leave out the almond extract as I find it overpowering.
Tara Noland says
Use a small cookie scoop not an ice cream scoop. I use a 1″ cookie scoop and get about 50 cookies.
Polly Burkett says
I’m Wanting To Know if You Can Freeze The Dough Before You Use it??
Tara Noland says
I have not tried that before with this dough but I think it would work as I have done it with other similar doughs like this one. https://noshingwiththenolands.com/cherry-pistachio-ice-box-cookies-for-creative-cookie-exchange/
Cheryl says
This is such a delicious and festive cookie for Christmas!.Thank you Tara!
Tara Noland says
So glad you like them! Happy Holidays!!
Janet says
Just finished making these wonderful cookies. I followed the ingredient list, except i always use King Arthur gluten free measure for measure flour. Everything turns out perfect and no one notices a difference!
I didn’t have the butter Cisco, so I used 1/4 cup of butter and 1/4 cup of white crisco.
I always mix most of cookies on day and refrigerate overnight to bake the next, never had a problem.
We both love fruitcake but theses cookies are a better substitute and portion control too!
I now have a new cookie to add to my Christmas list!!
Thank you for a great fruitcake cookie, Tara
Merry Christmas
Tara Noland says
Ah, thanks so much Janet, and thanks for sharing your tips!! Merry Christmas to you are yours!!
Faaterehau Vahine says
These are absolutely delicious. I didn’t know what to expect considering I do not like fruitcakes, but I definitely LOOOVE fruitcake cookies!! Thank you for the recipe!!! A keeper for sure!!!
Tara Noland says
I am so glad you like these, they are a real winner here!!
Courtney Stoops says
We started making these three years ago and make them every Christmas! The best cookies!! Highly recommend!!
Tara Noland says
Thanks, Courtney, we love them too!!
Liz Harney says
Has anyone tried baking these as a cut op cookie bar instead of drop cookies to bake …was just wondering as I would love to try this out as a bar cookie…please and thank you…Merry Christmas 🤶🏻🎄🎅🏻
Tara Noland says
I have not maybe someone else has!! Merry Christmas!
Megan says
These cookies are amazing! I did tweak the recipe. I did not have candied pineapple or Brazil nuts. I substituted an extra cup of cherries and instead of Brazil nuts, I used pecans. Turned out yummy!
Tara Noland says
If you get a chance to try the cookie with the Brazil nuts and pineapple it is such a nice combination and so different.
Eliabeth Petroshuk says
I must be missing something. I am not seeing how much of each of the ingredients.
Tara Noland says
Go to the recipe card at the bottom, that will give you all the ingredient amounts and the instructions in full.
Mary Ann Tarantola says
Can butter be used instead of the shortening?
Tara Noland says
I believe you can but I haven’t tried it.