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| Kriss Kringle Cookies |
"These are fruit cake type cookie, small and bite sized."
Ingredients :
- 1 cup butter
- 1 half of cups packed brown sugar
- three eggs
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 2 1/2 cups all-reason flour
- 1 pound red and green candied cherries, chopped
- 1 pound chopped pecans
- 1/2 pound chopped blanched almonds
- 1/2 pound Brazil nuts, chopped
- 2 kilos pitted dates
- four candied pineapple earrings, finely chopped
- half pound chopped walnuts
Instructions :
| Prep : | Cook : 48M | Ready in : |
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- Preheat oven to 350 degrees F (a hundred seventy five stages C). Grease cookie sheets.
- Cream the butter and the sugar together. Beat in the eggs.
- Combine the cherries, pecans, brazil nuts, almonds, dates, pineapple and walnuts. Toss to coat with half cup of the flour.
- Sift the remaining flour with cinnamon, salt and baking soda. Add the flour mixture to the butter mixture and mix nicely. Stir in the fruit and nut aggregate. Drop through spoonfuls onto the prepared baking sheet.
- Bake at 350 tiers F (175 stages C) for 10 to fifteen minutes.
Notes :
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