Hermit cookies can be made at Thanksgiving and will keep until Christmas in an air tight container. They get even moister and more flavorful as time goes by. Some people call these fruit cake cookies..but they don't have the fruit cake fruits. You know... the kinds that make people not like fruit cake? These are a nice addition to a cookie platter during the holidays.
1 4oz. bottle maraschino cherries
1 8oz. can of pineapple tidbits
1 box raisins
1 C. chopped walnuts
16 oz. chopped dates
3 C. sifted flour
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt
1 C. butter or margarine
1/2 C. packed light brown sugar
2 eggs
1 tsp. vanilla
Drain juice from cherries and pineapple to make 1/2 cup liquid. Set aside.
Quarter cherries and half tidbits. Place on paper towel to drain thoroughly.
Put in bowl with raisins, walnuts and dates. Set aside.
Heat oven to 375 degrees and lightly grease cookie sheets.
Sift flour with baking soda, cinnamon and salt. Set aside.
Cream butter, sugar, eggs and vanilla until light and fluffy.
At low speed, blend in flour mixture, in fourths, alternately with cherry juice, in thirds. Beginning and ending with flour mixture.
Add fruit and nut mixture. Stir until just combined.
Drop by tablespoons about 2 inches apart.
Bake 20-25 minutes until golden brown. Makes 6-8 doz.
Frost with vanilla buttercream icing or store bought frosting works just as well. Decorate with piece of cherry.
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