Christmas Cake Cookies

By lauriecrane

Ingredients

• 2 lbs. Dates
• 1/2 lb. Candied Cherries
• 1/2 lb. Candied Pineapple
• 1/2 lb. Shelled Almonds
• 1/2 lb. Shelled Brazil Nuts
• 2 1/2 Cup All-Purpose Flour (sifted)
• 1 tsp. Soda
• 1 tsp. Salt
• 1 tsp. Cinnamon
• 1 Cup Butter or Oleo
• 1 1/2 Cups Sugar
• 2 Eggs

Details

Servings 150

Preparation

Step 1

Cut dates in chunks. Cut cherries in quarters. Slice pineapple in thin slivers. Blanch the almonds, chop them coarsely, toast until golden. Chop Brazil nuts. Sift flour, baking soda, salt and cinnamon together. Cream butter till soft and creamy. Add sugar gradually and continue working the mixture until quite smooth. Beat in eggs and sifted flour mixture, and all the fruits and nuts. Drop from teaspoon onto ungreased cookie sheet. Bake 400° for 10 minutes. Do not overbake as cookies are nicer when soft. Cook slightly and remove from sheets. Makes from 150 - 170 cookies, which keep extremely well.