 |
Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 2 |
|
Another prize-winner from the Chicago Tribune's weekly $5 Favorite Recipe contest, this one dates from December 1, 1968. The recipe poster said these were a favorite Christmas cookie in her family. From my Great Aunt's recipe collection. Ingredients:
1/2 cup unsalted butter |
3/4 cup granulated sugar |
2 large eggs |
1 1/2 teaspoons strong brewed coffee |
1 1/2 cups sifted all-purpose flour |
1/2 teaspoon baking soda |
1 1/2 teaspoons unsweetened cocoa powder |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground mace |
1/2 teaspoon ground nutmeg |
1/4 teaspoon ground ginger |
1/4 teaspoon ground allspice |
1/2 lb coarsely chopped walnuts or 1/2 lb pecans |
1 lb mixed candied fruit, chopped |
Directions:
1. Cream butter and sugar until light and fluffy.
2. Add eggs and coffee; beat well.
3. Sift together dry ingredients.
4. Measure out 1/4 cup of the flour mixture and dredge the fruit and nuts in it.
5. Add the dry mixture to the butter mixture and beat until belnded.
6. Stir in fruit& nuts.
7. Drop by teaspoonfuls onto greased cookie sheets, 2 apart.
8. Bake in a preheated 325 F oven for approximately 12-15 minutes or until lightly browned.
|
|