Hey there, time traveller! This article was published 5/12/2010 (2479 days ago), so information in it may no longer be current.
Day 5 of the Free Press's 21 Days of Holiday Cookies features Edna Mroz's Christmas Cookies. We will be publishing one cookie recipe every day — Monday to Saturday — till Christmas.
Edna Mroz of Beausejour sent in a recipe for Christmas cookies that cleverly combine the flavours of fruit cake with the ease of a drop cookie.
228 g (1 cup) butter or margarine, softened
175 ml (3/4 cup) brown sugar, packed
310 ml (1 1/4 cup) all-purpose flour
2 ml (1/2 tsp) salt
2 ml (1/2 tsp) cinnamon
2 ml (1/2 tsp) baking soda
125 g (1/2 cup) chopped dates
125 g (1/2 cup) glace cherries, chopped
2 slices candied pineapple, chopped
250 ml (1 cup) walnuts, chopped
125 ml (1/2 cup) slivered almonds
125 ml (1/2 cup) Brazil nuts, chopped
Preheat oven to 175 C (350 F). Cream butter and sugar until light and fluffy. Beat in egg. Whisk together flour, salt, cinnamon and baking soda and add to butter mixture. Add fruit and nuts and stir to combine. Drop by small spoonfuls onto greased cookie sheets (or cookie sheets lined with parchment paper). Bake for 10-15 minutes.
Tester's notes: This is a tender, cakey cookie, rich with the Christmassy flavours of the fruits and nuts. My first batch scorched so I turned my oven down to 160 C (325 F). You might want to chill batter in the fridge before baking, to keep cookies from spreading too quickly as they bake.