This is one of the recipes that my mom gave that I am putting in our family cookbook. For a slightly more tender cookie use buttermilk in place of the milk.

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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Sift the flour, measure and sift it again with the baking soda and salt.

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  • Cream the shortening add the sugar and eggs. Beat until light and fluffy. Add the milk and flour mixture, mixing well. Stir in the nuts, dates, cherries and candied peel. Cover and chill dough for several hours.

  • Preheat oven to 350 degrees F (175 degrees C).

  • Drop chilled dough by teaspoons, 2 inches apart, onto lightly greased baking sheets. Top each cookie with a half of a candied cherry. Bake at 350 degrees F (175 degrees C) for 8 to 10 minutes.

Nutrition Facts

177 calories; 6.3 g total fat; 8 mg cholesterol; 85 mg sodium. 29.3 g carbohydrates; 1.8 g protein; Full Nutrition

Reviews (4)

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Most helpful positive review

Rating: 4 stars
12/19/2011
A new addition to my Christmas cookie list. Very tasty!!!!. I had to bake them longer than the recipe said at least 11 minutes. Read More
(3)
4 Ratings
  • 5 star values: 0
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/19/2011
A new addition to my Christmas cookie list. Very tasty!!!!. I had to bake them longer than the recipe said at least 11 minutes. Read More
(3)
Rating: 4 stars
01/13/2004
A little too sweet for us. Perhaps a decrease in thea mount of dates would help. Read More
(3)
Rating: 4 stars
12/19/2011
A new addition to my Christmas cookie list. Very tasty!!!!. I had to bake them longer than the recipe said at least 11 minutes. Read More
(3)
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Rating: 4 stars
11/23/2009
I substituted candied pineapple (chopped) for the citrus peel. I liked these very much. Read More
(1)
Rating: 4 stars
11/29/2016
Good recipe. Makes the kind of cookie I wanted in terms of taste and texture. I'd suggest adding some spices to the mix to make it more like a fruit cake flavour. I also needed about 1/4 c more milk to incorporate all the flour. Overall a keeper recipe. Read More