Merry Christmas Cookies

Merry Christmas Cookies
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So, you’re probably not a fan of fruit cake. Neither am I. True confession. I’m sure you’ve heard all of the jokes about fruit cake–you know the ones: there has only ever been one fruit cake and it just keeps circulating from person to person–ultimate re-gifting. Yadda, yadda, yadda. So, when you look at this cookie, you may think that I am so weird to be posting what seems to be a cookie version of fruit cake. Banish that thought.

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.

Merry Christmas Cookies
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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.

Print green and blue-1Merry Christmas 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.


Merry Christmas Cookies

Ingredients

  • 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

Instructions

  1. Preheat oven to 250-degrees F.
  2. Cream together the butter and brown sugar. Stir in the pecans, pineapple, cherries and raisins.
  3. Add the beaten eggs and milk and mix well.
  4. In a large bowl, sift together the flour, baking soda and cinnamon. Stir into wet ingredients.
  5. 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.
  6. 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’

 

Merry Christmas Cookies
 Chop the nuts into small pieces.
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Merry Christmas Cookies
I wonder how long this type of candied fruit has been around? Here we have pineapple and red and green cherries.
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Merry Christmas Cookies
 Chop the fruit into small pieces, too. You don’t have to mince it, just make small pieces. Hint: Periodically rinse your knife and leave it wet. This will help to keep the fruit from sticking to knife.
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Merry Christmas Cookies
 As for the fruit sticking to your fingers, you may be sorry out of luck. It’s just the nature of the beast.
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Merry Christmas Cookies
Beat the butter and sugar together well.
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Merry Christmas Cookies
 Add the fruit and nuts (don’t forget the raisins) to the butter/sugar mixture and mix well.
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Merry Christmas Cookies
Merry Christmas Cookies
 Beat the two eggs together with a fork…or a whisk, it really doesn’t matter.
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Merry Christmas Cookies Add the milk to the eggs and mix together.
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Merry Christmas Cookies
 Add the milk/egg mixture to the cookie dough.
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Merry Christmas Cookies
 Now add the rum flavoring.
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Merry Christmas Cookies
 Mix everything together.
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Merry Christmas Cookies
Put the flour in a sifter or strainer–whatever you use to sift ingredients.
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Merry Christmas Cookies
 Add the baking soda to the flour.
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Merry Christmas Cookies
 Put the cinnamon in with the flour, too.
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Merry Christmas Cookies
 Sift the ingredients together.
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Merry Christmas Cookies
 Makes a nice fluffy pile.
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Merry Christmas Cookies
 Add the flour mixture to the cookie dough.
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Merry Christmas Cookies
 Either stir together by hand or turn the mixer on low and mix just long enough to incorporate the ingredients well.
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Merry Christmas Cookies
Using a heaping teaspoonful of dough for each cookie. Place the dough on a parchment paper lined cookie sheet. If you don’t have parchment paper, no worries, just lightly grease your cookie pans before adding the dough. Cook at 250-degrees for 30-35 minutes. Don’t over cook. The cookies ought to be light golden brown and soft. When baked, move to a rack to cool. To store, place cookies in an airtight container and keep in a cool, dry place.
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Merry Christmas Cookies
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Merry Christmas!

Comments

  1. says

    okay, i just have nothing to say about fruitcake, or cookies that resemble it. 🙂

    but thank you for the butterscotch bread pudding inspiration! my jiggly belly thanks you, too.

  2. Tracey says

    I am so happy to find this recipe. I have a lot of extra candied cherries and now I have a use for them! I want to add that I am glad you are back blogging as I kept checking back all summer/fall hoping you would. I have a friend who deals with the same health problem and it is difficult.

    • says

      Hi Tracey. I’m glad that you found this recipe, too! 🙂 It’s one of my Christmas cookie favorites. Thank you for your sweet comment about me returning to blogging; I’m glad to be back.

      I’m sorry about your friend. My heart totally goes out to her. Any illness that is autoimmune in nature is tough — there are no cures for any of them.

      Anyway, I hope that you have a Happy Christmas (Ever since Harry Potter, I love saying “Happy Christmas”). Now go make lots of goodies! ~Terri

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