Christmas cake cookies

Yield: 1 batch

Measure Ingredient
1 pounds Raisins, sultanas or currants or a mix of all 3
\N \N Brandy, rum or whisky to cover the fruit
2 ounces Butter
2 ounces Dark brown sugar
2 larges Eggs
8 ounces Flour; wholemeal or strong
\N pinch Baking soda
1 teaspoon EACH ground cloves, ground ginger, cinnamon and nutmeg (heaped teaspoons)
1 tablespoon Milk
12 ounces Glace cherries; halved
4 ounces Mixed peel or candied citron minced
½ pounds Walnut pieces

Soak the fruit in the spirit to cover until plump (overnight is best). Then drain the fruit and reserve the liquid.

Preheat the oven to 325F. Cream the butter and sugar together until blended and fluffy. Beat in the eggs one at a time. Mix well. Sift the flour, baking soda and spices together and then fold them into the butter, egg and sugar mixture with the milk. Add the fruit and about 2 tablespoons of the reserved spirit. Stir in the cherries, peel and nuts. Then drop by teaspoonfuls onto a buttered or nonstick baking sheet. Bake for 15-20 minutes or until browned. Cool on a rack.

from Edible Gifts by Claire Clifton and Martina Nicolls typed by Tiffany Hall-Graham

Submitted By TIFFANY HALL-GRAHAM On 03-05-95

Similar recipes