Fudgy fruitcake drops

50 Servings

Ingredients

Quantity Ingredient
¼ cup Butter
½ cup Sugar
1 large Egg
½ cup Grape Jelly
1 teaspoon Vanilla
1 cup Unbleached All-Purpose Flour
¼ cup Unsweetened Cocoa
2 teaspoons Baking Powder
2 cups Chopped Walnuts
8 ounces Raisins, 1 1/2 Cups
6 ounces Semi-Sweet Chocolate Chips, 1 Cup
Confectioners' Sugar (Optional)

Directions

Yield: About 50 Cookies

In a large mixing bowl, beat the butter for 30 seconds. Add the sugar and beat until fluffy. Add the egg, grape jelly, and vanilla. Blend well. Combine the flour, cocoa, and baking powder and stir this mixture into the butter mixture. Stir in nuts, raisins and chocolate chips. Drop by rounded teaspoonfuls onto greased and floured cookie sheets. Bake in a preheated 350 Degree F. oven for about 10 minuets or until just set. Cool for 1 minute on the cookie sheet, then remove to wire racks. If desired, sift confectioners' sugar over the cooled cookies.

From The Wellesley Cookie Exchange Cookbook by Susan Mahnke Peery Copyright 1986

Shared by Rich Harper

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