Christmas Rocks
Published: Friday, December 13, 2024
1 c. walnuts
½ c. almonds
½ c. pecans
1 c. pitted dates
1 c. candied cherries
2 c. candied pineapple
1 c. dried cranberries
¾ c. all-purpose flour, divided
¼ c. butter, softened
1/3 c. brown sugar
1 whole egg
½ tsp. ground cinnamon
¼ tsp. baking soda
½ tsp. vanilla extract
Nonstick pan spray
Preheat oven to 350°. Place rack in top third of the oven. Chop into very small pieces—pea-size or smaller—the nuts, dates and fruit, and place in a large bowl. Add ½ cup of the flour to the fruit and nuts and toss and mix until combined. Set aside.
In a separate bowl, mix butter and brown sugar until creamed. Add the egg and combine. Add remaining flour, cinnamon, baking soda and vanilla and combine. Pour mixture over the fruit and nuts and combine by hand.
Line 4 cookie sheets with parchment paper and lightly spray with nonstick spray. Divide mixture into 48 (1 oz.) drops using a small scoop, placing 12 per pan.
Bake 2 pans at a time in top third of oven for 20 minutes but watch that bottoms don't get too browned. Rotate pans after 10 minutes. Remove to a rack to cool. Store in an airtight container. —Yield: 2 dozen.
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