Kriss Kringle Cookies
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Recipe Summary Kriss Kringle Cookies
These are fruit cake type cookie, small and bite sized.Ingredients | Kringles Bakery1 cup butter1 ½ cups packed brown sugar3 eggs1 teaspoon ground cinnamon1 teaspoon baking soda1 teaspoon salt1 teaspoon vanilla extract2 ½ cups all-purpose flour1 pound red and green candied cherries, chopped1 pound chopped pecans½ pound chopped blanched almonds½ pound Brazil nuts, chopped2 pounds pitted dates4 candied pineapple rings, finely chopped½ pound chopped walnutsDirectionsPreheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.Cream the butter and the sugar together. Beat in the eggs.Combine the cherries, pecans, brazil nuts, almonds, dates, pineapple and walnuts. Toss to coat with 1/2 cup of the flour.Sift the remaining flour with cinnamon, salt and baking soda. Add the flour mixture to the butter mixture and mix well. Stir in the fruit and nut mixture. Drop by spoonfuls onto the prepared baking sheet.Bake at 350 degrees F (175 degrees C) for 10 to 15 minutes.Info | Kringles BakeryServings: 48 Yield: 3 to 4 dozen
TAG : Kriss Kringle CookiesDesserts, Cookies,
