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Preheat oven to 350 degrees F.
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In a large bowl, blend cake mix, brown sugar.
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Add to dry mixture, the shortening, egg, vanilla and almond extract.
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Fold in cherries, raisins, apricots or pineapples, walnuts, almonds, and pecans or your favorite nut.
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Blend mixture well.
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Drop cookie dough (dough should be sticky, doughy, not too wet), if too wet add a couple of spoonfuls of leftover cake mix to give it the right consistency) by spoonfuls, about 2 inches apart on an ungreased cookie sheet.
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Bake for 15 to 20 minutes or until golden brown.
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Tip: About 1 minute before cooking time is reached, pull cookies out of oven, they will continue to cook for about 1 minute on hot cookie sheet and begin to cool, creating their own cake like color.
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Cookies can be refrigerated and served at a later time, or put in the freezer.
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To freeze, wrap cookies tightly in freezer wrap, heavy-duty aluminum foil or plastic freezer-safe bags.
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Freeze up to 2 months.
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Bring to room temperature for approximately 45 minutes before serving.
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A viewer, who may not be a professional cook, provided this recipe.
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Food Network Kitchens has not tested this recipe and therefore, we cannot make representation as to the results.
