| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Fruits, Grains |
|
Cookies, Christmas |
12 |
Dozen |
INGREDIENTS
| 1 |
c |
Sifted flour |
| 1/4 |
ts |
Baking soda |
| 1/4 |
ts |
Salt |
| 1/2 |
ts |
Cinnamon |
| 4 |
tb |
Butter (1/2 stick), softened |
| 1/2 |
c |
Sugar |
| 1 |
|
Egg, slightly beaten |
| 2 |
tb |
Brandy, I like cherry |
| 8 |
oz |
Dates, chopped & pitted |
| 4 |
oz |
Candied red cherries, choppd |
| 4 |
oz |
Candied mixed fruit, chopped |
| 4 |
oz |
Candied pineapple, chopped |
| 1/2 |
c |
Blanched almonds (opt) |
| 1/2 |
c |
Brazil nuts (opt) |
|
|
Or |
| 1 |
c |
Walnuts, chopped |
INSTRUCTIONS
1. Sift flour, soda, salt and cinnamon together. 2. Cream butter and sugar
until fluffy light in medium size bowl, beat in eggs and brandy. 3. stir in
flour mixture, half at a time, blending well to make a soft dough. Stir in
the remainer of the ingredients, mixing to coat everything. 4. Drop batter,
a rounded teaspoon full at a time, 1 " apart onto a lightly greased cookie
sheet. 5. Bake at 350 degrees for 12 minutes or until firm and lightly
browned. 6. When cool, store in an air tight container. These cookie dry
out quickly and get hard otherwise.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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