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Title: Fruitcake Christmas Cookies
Categories: Cookie Holiday
Yield: 36 Cookies
| COOKIES | ||
| 1/2 | c | Butter; softened |
| 1 | c | Sugar |
| 1 | Eggs; beaten | |
| 1/2 | ts | Baking soda |
| 1/4 | c | Milk, sour |
| 1 3/4 | c | Flour; or more |
| 1/2 | ts | Salt |
| 3/4 | c | Candied cherries; chopped |
| 3/4 | c | Dates; chopped |
| 3/4 | c | Pecans, chopped |
| BUTTERCREAM FROSTING | ||
| 2 | c | Sugar, powdered |
| 2 | tb | Butter |
| 1 | tb | Milk |
| 1 | ts | Extract, vanilla |
| GARNISH | ||
| Candied cherries; red or green | ||
Preheat oven to 350 F. Cream butter and sugar. Add egg and beat until well blended. Stir together baking sode and sour milk; gradually add to creamed mixture. (Milk may be soured by stirring 1 tb lemon juice or vinegar into 1/4 c milk.) Combine flour and salt; gradually add to creamed mixture. Stir in fruit and nuts until well blended.
Drop by teaspoonsful onto greased baking sheet. Bake 10-12 minutes. Cool on wire racks.
Buttercream Frosting: blend all ingredients until smooth. Add more milk or sugar as needed to achieve spreading consistency. Decorate cookies with frosting and candied cherries.
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