Candied Fruit Christmas Cookies RecipeOrigin: America Period: Traditional |
Ingredients:
280g granulated sugar 
Candied Fruit Christmas Cookies Preparation:Method:Cream together the butter and sugar until light and fluffy. Beat together the eggs and add to the creamed butter mixture a little at a time, beating thoroughly after each addition. Add the 550g to a separate bowl and sift-in the cinnamon, baking soda and baking powder. Slowly add to the egg mixture, beating well after each addition then add the vanilla and stir to combine. Add the fruit and nuts to a bowl along with the remaining flour and toss to combine then add the fruit mixture to the original flour mixture. Bring together as a dough and turn onto a lightly-floured surface. Use the dough to make rolls about 4cm in diameter and 10cm long. Place these on waxed paper and place in the refrigerator to chill over night. The following day slice the rolls about 6mm thick and place the rounds about 5cm apart on lightly-greased baking trays. Place in an oven pre-heated to 170°C and bake for about 10 minutes, or until lightly golden. Don't over-bake otherwise the fruit will harden. Allow the cookies to cool on the baking tray for 5 minutes then transfer to a wire rack to cool completely. |
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