Skidaddle Cookies Canada Recipewfruit Cocktail

SNICKERDOODLE COOKIE COCKTAIL

Steps:

• To make Cinnamon Simple Syrup, mix sugar, water and cinnamon sticks in 1-quart saucepan. Heat to boiling over medium-high heat, stirring until sugar is dissolved. Remove from heat; set aside 1 hour to cool. Discard cinnamon sticks. Pour syrup into glass jar. Cover jar, and refrigerate until needed. Makes 1 1/4 cups.
• To prepare cocktail, fill cocktail shaker with ice. Add 1 ounce of the cinnamon simple syrup, the vodka, half-and-half and creme de cacao; cover and shake. Strain into cocktail glass. Sprinkle with cinnamon-sugar.

SKIDADDLE COOKIES

Steps:

• Sift together the flour, baking soda and salt.
• Cream together the butter, brown sugar and vanilla.
• Beat in the egg and fruit cocktail.
• Stir in the dry ingredients and add the walnuts.
• Drop batter from a teaspoon about 2 inches about on a greased baking sheet. Bake in 350 oven for 10 to 12 minutes, or until golden brown.

FRUIT COCKTAIL COOKIES

Steps:

• Mix shortening, sugar and eggs.
• Add fruit cocktail, vanilla, raisins and nuts.
• Mix in flour, baking soda, baking powder, spices and salt.
• Drop by teaspoons onto greased baking sheet.
• Bake 11-12 minutes at 400°F.
• Cool.
• Mix powdered sugar and butter with enough of the saved juice to make a thin icing.
• Frost when cool.

FRUIT COCKTAIL DROP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a medium bowl, cream together the shortening, brown sugar and white sugar. Stir in the eggs one at a time, then stir in the vanilla. Sift together the flour, baking soda, baking powder, cinnamon and cloves, stir into the creamed mixture. Carefully fold in the raisins, fruit cocktail and nuts, try not to crush the fruit.
• Drop by rounded spoonfuls onto the prepared cookie sheets. Bake for 10 to12 minutes in the preheated oven.

FRUIT COCKTAIL SQUARES

Steps:

• Drain the fruit cocktail and reserve 1/3 cup of the syrup. Add the 1 tablespoon maraschino cherry syrup to the reserved fruit cocktail syrup. Chop the drained fruit, and set it aside.
• Stir together in a bowl the flour, baking soda, baking powder, and salt.
• In a large bowl, cream together the butter or margarine and sugar. Beat in the egg and vanilla extract.
• Add the flour mixture, alternating with the syrups, to the creamed mixture. Mix well. Stir in the chopped fruit, the coconut and the cherries.
• Spread dough into a greased 9 inch square pan. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Cool. Sprinkle sifted confectioners' sugar over the top if desired. Cut into squares.