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    CHRISTMAS CAKE COOKIES


    Source of Recipe


    Aunt Saunny

    2 lbs. dates
    1/2 lb. candied cherries
    1/2 lb. candied pineapple
    1/2 lb. shelled almonds
    1/2 lb. Brazil nuts
    2-1/2 c. sifted flour
    1 tsp. baking soda
    1 tsp. salt
    1 tsp. cinnamon
    1 c. butter or margarine
    1 1/2 c. sugar
    2 eggs

    Chop almonds and toast until golden brown. Cream butter and gradually
    add sugar, then beat in eggs thoroughly. Stir in dry ingredients, fruit
    and nuts. Drop by teaspoon onto ungreased cookie sheet and bake 10
    minutes, about 325 degrees for 35 minutes. Don't overbake.
 

 

 

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