New Hampshire fruit cookies

Source: 1001 Cookie Recipes (1995) by Gregg R. Gillespie.  Black Dog & Leventhal Publishers: New York

• 3-1/4 cups all-purpose flour

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon salt

• 1 cup vegetable shortening

• 1-1/2 cups granulated sugar

• 3 large eggs

• 1 teaspoon baking soda

• 1-1/2 tablespoons warm water

• 1 cup chestnuts, chopped

• 1/2 cup raisins, chopped

• 1/2 cup currants, chopped

Preheat the oven to 350 degrees F.  Lightly grease two baking sheets.

Combine the flour, cinnamon and salt.

In a large bowl, cream the vegetable shortening and sugar.  Beat in the eggs one at a time, beating well after each addition.

Dissolve the baking soda in the warm water and add to the egg mixture, beating until smooth.  Gradually blend in the dry ingredients.  Stir in the chestnuts, raisins, and currants.

Drop the dough by spoonfuls 1-1/2 inches apart onto the prepared baking sheets.

Bake for 12 to 15 minutes, until lightly colored.  Transfer to wire racks to cool.

Yield: 3 to 4 dozen

Total time: 30 minutes