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Makes 3 dozen1/4 cup CRISCO Shortening 1/3 cup packed light brown sugar 2 tablespoons honey 2 tablespoons light corn syrup 1 tablespoon heavy cream 3/4 cup sifted cake flour 1/2 teaspoon salt 1 cup slivered blanched almonds 3 ounces mixed candied fruit, finely chopped (about 1/2 cup) 1/2 cup semisweet chocolate pieces Preheat oven to 350ºF. Cream Crisco and brown sugar in a bowl until fluffy. Add honey, corn syrup, and cream gradually, beating well after each addition. Combine cake flour and salt; add to creamed mixture and mix until blended. Stir in almonds, candied fruit, and chocolate pieces. Drop by level tablespoonfuls 3 inches apart onto greased and lightly floured cookie sheets; spread into 2-inch rounds. Bake a few cookies at a time at 350ºF for 7 minutes until cookies are delicately browned around edges. Cool for 2 to 3 minutes on cookie sheets. Carefully remove cookies to racks and cool completely. |
