"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau


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This recipe for BIG BATCH KRIS KRINGLE COOKIES, by , is from Barbara's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

QCCR FM 99.1


1 cup butter, softened
1 1/2 cups packed brown sugar
3 eggs
1 tsp. ground cinnamon
1 tsp. vanilla
2 1/2 cups all purpose flour
1 tsp. baking soda
1 tsp. salt
1 lb. red and green candied cherries, chopped
lb chopped blanched almonds
lb. Brazil nuts, chopped
2 lbs. pitted dates
4 candied pineapple rings, finely chopped
lb chopped walnuts
2 pkg. (6 squares each) bakers white chocolate, chopped (optional)
2 cups chopped pecans, toasted
2 cups dried cranberries (optional)

Preheat oven to 350. Grease cookie sheets. Cream the butter and the sugar together. Beat in the eggs. Combine the cherries, pecans, brazil nuts, almonds, dates, pineapple and walnuts. Toss to coat with cup of the flour. Sift the remaining flour with cinnamon, salt and baking soda. Add the flour mixture to the butter mixture and mix well. Stir in the fruit and nut mixture. Drop by spoonfuls onto the prepared baking sheet. Bake at 350 for 10 to 15 minutes or until lightly browned. Cool on baking sheets 3 min then remove to wire racks. Cool Completely.




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