Christmas Cookies or Cake
Alyson Stringer (originally from Annabelle Fairchild Stringer)
1 lb dates
1/2 lb candied cherries
2 slices candied pineapple
1 lb pecans or 4 cups (broken)
1 cup flour
1/2 tsp baking powder
1/2 tsp salt
1 cup sugar
3 large eggs, well beaten
1 tsp vanilla
Cookies: Bake 20-25 minutes. For cake, bake for one hour.
This is a favorite holiday sweet that my paternal grandmother (we call her Middie), has made for the holidays since my conscious memories began. I always remember liking these because, in addition to being yummy, they were filling — perfect for staving off hunger pains before Christmas dinner. (Dec 1996)
1 lb dates
1/2 lb candied cherries
2 slices candied pineapple
1 lb pecans or 4 cups (broken)
1 cup flour
1/2 tsp baking powder
1/2 tsp salt
1 cup sugar
3 large eggs, well beaten
1 tsp vanilla
Preheat oven — for cookies, 350˚F; for cake, 250˚F. Chop fruit. Mix with hands into dry ingredients — flour, salt, baking powder, nuts and sugar. Add beaten eggs and vanilla. Drop by tsp onto cookie sheet
Cookies: Bake 20-25 minutes. For cake, bake for one hour.