This little Merry Christmas Cookie stole my heart when I was a child. While I could not bear eating fruit cake (blech, yuk, revolting shiver, spit-it-out-when-no one-was-looking nasty), I could make these cookies disappear one after the other. They are light and tender, with a bit of crunch from pecans and just the right amount of sweet. For my Granny and me, these cookies were nectar.
This is my grandmother’s recipe and I cherish it. I have only made ooooone little, itsy, bitsy change–I added some rum flavoring. I suspect that Granny would think I’m a genius. The original recipe made 8 dozen cookies, so the recipe presented here has been halved to make 4 dozen cookies.
Prep time: 20 mins | Cook time: 30 mins | Total time: 50 mins | Yield: 4 dozen cookies
Tender and lightly sweet, Merry Christmas Cookies are full of chopped nuts and candied fruits.
- ½ cup butter
- ½ cup packed brown sugar
- 3½ cups chopped pecans
- 3 slices crystallized pineapple, chopped
- 1 cup crystallized cherries (red and green), chopped
- ⅓ cups raisins
- 2 eggs, well beaten
- 3 tablespoons milk
- 1 teaspoon rum flavoring
- 1½ cups all-purpose flour (spoon flour into measuring cup, then level with straight edge of knife)
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- Preheat oven to 250-degrees F.
- Cream together the butter and brown sugar. Stir in the pecans, pineapple, cherries and raisins.
- Add the beaten eggs and milk and mix well.
- In a large bowl, sift together the flour, baking soda and cinnamon. Stir into wet ingredients.
- Drop from spoon onto parchment lined or slightly greased cookie sheet I used an approximate rounded teaspoonful for each cookie. These are not supposed to be large cookies.
- Bake for approximately 30-35 minutes. Do not over-cook or else you will have rocks instead of cookies. Remove from oven and cool on a wire rack. Store in a covered container in a cool, dry place.
Recipe by Terri @ that’s some good cookin’