*** HOLIDAY FRUIT COOKIES
Source of Recipe
becky
HOLIDAY FRUIT COOKIES
This is the recipe that my sister had me found for her and she made
them today and said that they were great. Poppy (her daughter) came out of the
kitchen and told her mom the cookies were awesome and that she had 3
of them. Joan changed some things and I have her changes and Jim and
I are making them tomorrow..After we made them our son, Jesse, went nuts over the cookies and
ate 4 of them before he told us that we had bought them as we had never made anything that good beforre.LOL.. His wife, Wendy told hiim that she was here when we were baking them and to hush up...They are so good and Iike them for breakfast with coffee.
HOLIDAY FRUIT COOKIES
2 sticks (1 c.) butter or
margarine, softened
1 1/2 c. packed brown sugar
2 eggs, beaten
2 1/2 c. unsifted flour be sure and meaure before adding to the fruit...
1 tsp. cinnamon
1 tsp. soda
1 tsp. salt
1 tsp. vanilla
4 oz. candied red cherries (heaping cup)
6 oz. candied green cherries(heaping cup)
6 oz. candied pineapple
2 lb. pitted dates, coarsely (I use 3 boxes of the chopped dates)
cut
1 c.whole pecans, chopped
1 c. whole walnuts, chopped
additional candied cherries
for garnish (optional)
In large bowl of mixer, thoroughly cream together butter
and brown sugar. Add eggs. Mix well. Reserve 3/4 cup of the
flour. Sift together remaining 1 3/4 cups flour, cinnamon,
soda and salt. Add to creamed mixture. Mix well. Add vanilla.
Finely dice cherries and pineapple, using some of the remaining
flour to make dicing easier I used the food processor. Add all of the remaining flour to
candied fruit and dates; mix well. Add fruit mixture, pecans,
walnuts to dough. Refrigerate dough, if neces-
sary, until it is easy to handle. Shape dough into balls about
1 1/2-inches in diameter, or to desired size.
Place on greased baking sheet. We used a sandwich plactic bag over an ice cream dipper and it worked really well and when the bag was too sticky jsut get a clean one. Bake in oven preheated
to 325 degrees for 13 to 15 minutes. Test one cookie for doneness by
removing it from the oven. Baking time varies on this recipe
because cookies will not look baked when removed from oven.
After remaining on baking sheet for a few minutes, they will
get firm, may take up to 10 minutes. Baking them too long makes them very dry. Decorate
with additional candied cherries, if desired, while cookies are
still warm. Makes about 15 dozen cookies. (Recipe may be
halved.) Cookies freeze nicely or may be stored in refrigerator
for a few weeks.
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