| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
|
4 |
Servings |
INGREDIENTS
| 2 |
c |
Whole pitted dates |
| 2 |
c |
Whole candied cherries (red & green) |
| 2 |
c |
Whole pieces candied pineapple |
| 2 |
c |
Whole pecans |
| 2 |
c |
Whole walnuts |
| 2 |
c |
Whole Brazil nuts |
| 1 |
lb |
Butter or margarine |
| 1 |
ts |
Vanilla |
| 1 |
c |
White sugar |
| 1 |
c |
Brown sugar |
| 3 |
|
Eggs (added one at a time) |
| 5 |
c |
Flour |
| 1 |
ts |
Baking soda |
| 1 |
pn |
Salt |
INSTRUCTIONS
Gather the fruits and nuts together to have ready to add to the batter when
ready. Cream the butter, sugars and vanilla together; mix well. Then add
the 3 eggs, one at a time, beating well. Add the flour, baking soda and
salt. Then the batter is ready for the fruits and nuts.
Divide the dough into 4 parts and wrap each in aluminum foil and shape the
rolls into the size cookie desired. Chill several hours or will keep for
several weeks. Slice when desired using a real sharp knife. Bake at 350
degrees for 10-12 minutes. Or watch carefully to brown.
Posted to recipelu-digest Volume 01 Number 224 by RecipeLu
<recipelu@geocities.com> on Nov 08, 1997
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