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Ingredients
| salted butter: 1 1/2 cups |
| granulated sugar: 6 cups |
| eggs: 3 |
| vanilla extract: 1 tsp |
| 2% milk: 1/2 cup |
| red candied cherries: 1 lb (chopped) |
| candied pineapple: 0.5 lb (coarsely chopped) |
| walnuts (chopped): 5 cups |
| golden seedless raisins: 1 lb |
| self-rising flour (sifted): 6 cups |
| rolled oats: 1 cup |
| coconuts (shredded): 1 cup |
| ground nutmeg: 1 Tbl |
Esther's Christmas Cookies
Credit: AllRecipes
User rating:
"I make these every year and tuck them into Christmas baskets for friends and neighbors! Make sure you have a full day to bake as this makes loads of cookies!"
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Prep Time
45 min -
Cook Time
14 min -
Servings
144 serving(s)
Tags
Directions
- In a VERY LARGE BOWL, cream together the butter and sugar until smooth. Beat in the eggs one at a time then stir in the vanilla and milk. Add candied cherries and pineapple, raisins and nuts mixed with flour. Stir in oatmeal and coconut. Make balls the size of a large walnut and slightly flatten. Place on ungreased cookie sheets.
- Bake at 300 degrees F (150 degrees C) one pan at a time on middle rack of oven, for 10 to 12 minutes, or until bottoms are light brown. Cookies will look underdone.
- Sprinkle with nutmeg and leave on cookie sheet for 10 minutes to finish cooking. Transfer to cooling rack. Have lots of containers ready!!