June’s Christmas Cookies

June's Christmas Cookies


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 the 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. 

Leave a Reply

Your email address will not be published. Required fields are marked *

Similar Recipes:

Recent Comments

Check out these recipes from our Pumpkin Patch.

Add a little RETRO to your Christmas…

The above items are available on Amazon.

Our Most Recent Recipes

Chili Egg Puff

Chili Egg Puff

A vintage recipe card for Chili Egg Puff made with eggs, flour, baking powder, small curd cottage cheese, jack cheese, butter, and green chilies.

Read More »
Crustless Garden Quiche

Crustless Garden Quiche

A vintage clipped recipe for a Crustless Garden Quiche made with eggs, flour, soda, salt, cottage cheese, cheese, onion, peppers, green onions, and parsley.

Read More »