June's Christmas Cookies

June's Christmas Cookies

From the Kitchen Of
June's Christmas Cookies, a vintage handwritten recipe card


2 pounds dates
2 pounds candied cherries
2 pounds candied pineapple
2 pounds shelled almonds
2 pounds shelled Brazil nuts

2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 cup butter
1 1/2 cups sugar
2 eggs


Cut dates up (small), cut up cherries, slice pineapple in thin slivers, blanch almonds - chop coarsely and toast until golden, chop Brazil nuts. 

Sift flour, baking powder, salt, and cinnamon together. Work butter until soft and creamy, add sugar gradually and beat until smooth. Beat in eggs, one at a time - thoroughly - add flour mixture and all the fruit/nuts. 

Drop batter from a teaspoon onto ungreased cookie sheet. Bake 10 minutes. Don't overbake - best when soft. 

Make 170 cookies. Divides in half easily.

Recipe form Norma Rehrer in 1959. 

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