There are two types of people in the world – those who love fruitcake and those who haven’t tasted a good one. Convert the non-believers and delight the devotees with these tasty cookies that have a little tang, a little crunch, and a ton of fruit flavor.
Cream shortening and sugar until light. Add egg and beat until well blended. Reserving a little of the flour to toss with the fruit. Combine remaining flour with the salt and soda. Add the dry ingredients alternately with buttermilk. Toss fruits with the reserved flour. Fold in the floured fruits and chopped pecans. Drop by spoonfuls onto greased baking sheets, leaving 1 1/2 to 2 inches between cookies. Bake at 400° for 8 to 13 minutes, depending on size of cookies. Makes from 3 to 5 dozen fruit cake cookies. Store in an airtight container.
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