Christmas-Cake Cookies
Christmas-Cake Cookies is an moderately easy dinner. Made with 2 pkg. (8 oz. size) pitted dates, coarsely chopped, 3 colored candied pineapple slices (4 oz.), cut in thick wedges, 1 jar (4 oz.) candied red cherries, quartered, 1 can (4 oz.) toasted slivered almonds and 1/2 c. (2 1/2 oz. pkg.) whole brazil nuts, thinly sliced, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
π Recipe adapted from RecipeNLG-Full
In a medium bowl, combine dates, pineapple, cherries, almonds, Brazil nuts and sherry; mix well.
Let stand at room temperature 1 hour.
Stif flour with baking soda and salt; set aside.
In large bowl, with electric mixer at medium speed, beat butter, sugar and egg until light and fluffy.
With spoon, stir in flour mixture until well combined; stir in fruit mixture.
Refrigerate, covered, 6 hours or overnight.
Preheat oven to 350Β°.
Lightly grease cookie sheets.
Drop dough by level tablespoons 2 inches apart onto prepared cookie sheets.
If desired, decorate with bits of candied peel.
Bake on middle rack of oven, 14 minutes or just until golden brown.
Remove cookies to wire rack; cool completely.
Store cookies in airtight container.
(A slice of bread in container helps keep cookies moist.
Replace bread often, to prevent mold.) Makes about 5 to 6 dozen.
π· Perfect Pairings
Complete your meal with these
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