- 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.