Chocolate Fruit Jewels
Chocolate Fruit Jewels
1 cup sifted all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/2 cup firmly packed brown sugar
1/4 cup butter or margarine
1/2 cup evaporated milk
1 6-ounce pkg. (1 cup) semi-sweet chocolate morsels
1 cup coarsely chopped California walnuts
2 cups chopped, mixed, candied fruit
1 cup raisins
1 Tablespoon grated orange rind
Sift together flour, cinnamon, baking powder, salt, nutmeg and cloves. Set aside. Combine in bowl brown sugar and butter and beat till creamy. Gradually stir in flour mixture, alternately with evaporated milk. Add chocolate morsels, walnuts, candied fruit, raisins and orange rid; blend well. Drop by heaping teaspoonfuls on greased cookie sheets. Bake in moderate oven (375 degrees) 12 to 14 minutes. If desired, base of cooled cookies may be glazed by dipping in Chocolate Decorating Dip.
Yield: Approximately 7 dozen
1 cup sifted all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/2 cup firmly packed brown sugar
1/4 cup butter or margarine
1/2 cup evaporated milk
1 6-ounce pkg. (1 cup) semi-sweet chocolate morsels
1 cup coarsely chopped California walnuts
2 cups chopped, mixed, candied fruit
1 cup raisins
1 Tablespoon grated orange rind
Sift together flour, cinnamon, baking powder, salt, nutmeg and cloves. Set aside. Combine in bowl brown sugar and butter and beat till creamy. Gradually stir in flour mixture, alternately with evaporated milk. Add chocolate morsels, walnuts, candied fruit, raisins and orange rid; blend well. Drop by heaping teaspoonfuls on greased cookie sheets. Bake in moderate oven (375 degrees) 12 to 14 minutes. If desired, base of cooled cookies may be glazed by dipping in Chocolate Decorating Dip.
Yield: Approximately 7 dozen
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