Thanks to all who came to our home during the tour. James and I love our vintage home and were blessed by your comments. A special thanks to Christy Foreman, Lesa Mason and her mom, Dee Hearnsburger for decorating expertise and bringing in the greens. Here is the Fruitcake Cookie recipe that we served. Enjoy and have a blessed Christmas.
CHRISTMAS FRUITCAKE COOKIES
Christmas with Southern Living 1983, page 89
Servings 7 dozen
Equipment
- cookie sheets
- parchment
Ingredients
- 1 cup butter softened
- 1 1/2 cups sugar
- 2 eggs
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 2 8-ounce packages chopped pitted dates
- 3 cups chopped pecans
- 1 8-ounce package candied yellow pineapple, chopped
- 1 8-ounce package candied red cherries, cut into quarters
Instructions
- Cream butter; gradually add sugar, beating until light and fluffy. Add eggs and beat well. Combine flour, salt, baking soda, and cinnamon; graduallly add to creamed mixture, beating well after each addition. Stir in the remaining ingredients.
- Drop dough by heaping teaspoonfuls onto parchment lined baking sheets. Bake at 350 F for 10 minutes or until lightly browned. Cool on baking sheet 1 minute then slide parchment sheet with cookies to wire rack and cool completely. Yield: about 7 dozen
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