It is the season when our grocery bill goes a little wild, especially from the baking department—nuts, chocolate, more chocolate, dried fruit and lots of butter. It is the only time of year where all the calories and goodness of food goes out the window. I use white and brown sugar and white flour. The positive spin is that at least I know what I am eating. There aren’t any ingredients in my baking that I can’t say or understand what they are.
Every year I make the two kinds of cookies that everyone enjoys and then I find a new recipe to try. Here is one of the new ones.
Christmas Cake Cookies
I had these cookies at a friend’s house and they were so yummy. Lucky me, I got the recipe and tried them this year. You can halve the recipe and most important—do use butter. Most recipes call for the bright red dried Maraschino cherries but I use the real dried sour cherries or if you can’t find them use dried cranberries. The cookies burn easily so baking them at 300°F will help. Don’t forget the parchment paper and the scoop!
2 pounds dates cut fine (4 cups) add 1/4 cup rum or brandy and let sit for 30 minutes
1 cup dried cherries cut up into little pieces
1/2 cup candied pineapple cut fine
1 1/2 cup brazil nuts chopped (walnuts, pecans can be substituted), toasted
1 cup sliced almonds, toasted
1 cup butter, soft
1 1/2 cups white sugar
2 eggs
2 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1. Cream the butter with the sugar until light and fluffy. Add the eggs and mix well.
2. Mix together the dry ingredients but not the dried fruit.
3. Add the dry ingredients to the butter mixture and mix well. Add the dried fruit and mix in gently.
4. Line the cookie sheets with parchment paper. Either use a small scoop or a tablespoon drop the cookie dough on the cookie sheet about 2 inches apart. Bake at 300°F for about 15 minutes. Watch carefully and rotate your cookie sheets in the oven.
