Readers of The Miami Laker were invited to share special cookie recipes that they prepare for the holiday season.
Mirtha Jones of Miami Lakes is contributing a recipe she received many years ago from a friend in Decatur, Ala.
“Everybody loves them,” Jones said of the vintage recipe that she has made since the 1970s and brings out only at this time of year.
“They are delicious!” Jones said. “They are good on Christmas morning, served with hot chocolate with whipped cream and a candy cane.”
Mirtha found candied fruit at Publix.
Another tip from Mirtha: “The cookies are great for family gatherings or to give to friends in a pretty can or on a plate.”
Ingredients
1 container (the smaller size) of candied mixed fruit
1 C chopped pecans or walnuts
1 1/2 C plain flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1 stick/8 Tablespoons of butter at room temperature
1/2 cup sugar
1 egg
½ C raisins, black or golden, to taste.
Instructions
--Preheat the oven to 375 F.
--Line cookie sheets with parchment paper.
--With an electric mixer, cream together the butter, sugar and egg.
--In a separate bowl, stir together the flour, salt, baking soda and cinnamon and add the dry ingredients to the butter mixture, mixing well.
--Add the candied fruit, raisins and nuts.
--Mix well with your hands and drop heaping teaspoons of dough onto the cookie sheets.
--Bake for 8 minutes and do not overcook.
--Remove the cookies from the baking sheets and cool on a cookie rack.
--The cookies will be a bit soft when taken out of the oven but will be crisp after cooling.
--The result is a nice and chewy cookie that is crispy on the outside.
Yield
About 2 dozen cookies.