Recipe: Christmas Cookies 1
10 oz. Pecans
1 cup honey
1 pound mixed candied fruit,
or you can use:
1/2 pound (1 1/4c.) brown sugar
2 sticks margarine
8 oz. Citron
1 Tablespoon ground cinnamon
4 oz. Lemon peel
1/2 teaspoon ground ginger
4 oz. Orange peel, if preferred
1/2 teaspoon ground cloves
2/3 cup sherry wine
1 teaspoon nutmeg
1 Tablespoon water
1/2 teaspoon salt
1 teaspoon cream of tartar
6 3/4 cups sifted flour
1 Tablespoon baking soda
Confectioner’s sugar icing
Colored sugar sprinkles
The day before mixing dough, grind the nuts and candied fruit together using a meat grinder or food processor. Put in large bowl. Add wine and mix. Cover and refrigerate until next day.
Dissolve baking soda and cream of tartar in water. Set aside. In large pan, heat honey, margarine and sugar until sugar is dissolved. Add spices, ground nuts, fruits and wine mixture. Then add dissolved soda and cream of tartar. Stir well. Cool a little. Start adding flour and mix until too stiff to mix by hand. Transfer to heavy-duty mixer fitted with dough hook and mix in the rest of the flour. Mix
well. Divide dough into four or five portions. Wrap in waxed paper and refrigerate until cool. (Dough may be kept in refrigerator up to one week.) When ready to bake, bring dough to room temperature. Roll on lightly floured surface to approximately 1/8 – inch thickness.
Cut with cookie cutter dipped in flour. Put on non-stick cookie sheet. Bake at 350 degrees 15 minutes or until lightly browned on the bottom. Cool on wire racks. Ice cookies when cool. Sprinkle with colored sugar. Yield: 12 dozen round or heart shaped cookies. If cookies should happen to be baked too long, place iced cookies in airtight container with a slice of apple and they will soften.
Icing
1 pound (3 3/4 c.) confectioner’s sugar
1/3 cup water
1/2 cup solid shortening
1/2 teaspoon vanilla
1/2 teaspoon meringue powder or
1 egg white
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By: cybermom
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