- 1 cup butter or margarine, softened
- 1 1/2 cups granulated sugar
- 3 eggs
- 1/2 cup light or dark molasses
- 1/4 cup chopped candied red and green cherries
- 1/4 cup chopped candied pineapple
- 1 cup raisins
- 1 cup chopped pecans
1/4 cups flour, plus about 3/4 cup for rolling out dough
- 1/2 teaspoon ground
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground ginger
- 1 teaspoon
- 1 teaspoon baking soda
- Additional granulated sugar or colored
sugar for sprinkling
- Beat butter and sugar with a mixer at medium speed until fluffy. Add eggs; beat
well. Blend in molasses. By hand, stir in candied fruit, raisins, and nuts.
- Sift together 4 1/4 cups flour, cloves, allspice, ginger, cinnamon and baking
soda. Add flour mixture to butter mixture. Dough will be soft and sticky. If desired,
refrigerate dough 1 to 2 hours for easier handling.
- Roll out dough to 1/4 inch thickness on a well floured surface. (The surface
should be completely covered with flour. Keep rolling pin well dusted with flour
also.) Cut dough into desired shapes with 2 1/4 inch metal cookie cutters. (A metal
cookie cutter is necessary to cut through the fruit.)
- Transfer cookies to a greased baking sheet, leaving room for them to spread slightly.
Sprinkle cookies with sugar.
- Bake in a preheated 350 degree F oven for 10 minutes, or until edges are brown
and center is set by soft to the touch.
Yield: about 9 dozen cookies
Posted by kdipaolo at Recipe Goldmine May 10, 2001.
This post may contain affiliate links. Any purchases made through these links help support Recipegoldmine.com at no additional cost to you. Please see our disclosure policy.