posted by Sisko 11-18-101 6:00 AM
Christmas Fruit Cookies (metric version)
2 decilitre plain wheat flour
1/4 tsp baking soda
1/4 tsp. Cinnamon
1/4 tsp. Ground Cloves
1/4 tsp. Nutmeg
1/4 tsp. Ground ginger
30 grams Candied pineapple
30 grams Citron
30 grams Candied orange peel
30 grams dried apricots, cut into small pieces
30 grams prunes, cut into amall pieces
30 grams Dried or candied cherries
0,65 decilitre Raisins
0,3 decilitre Dried currants
60 grams Unsalted butter, softened
1 decilitre Brown sugar
1 Egg
Heat oven to 350 °F (175 °C). Have ready ungreased or parchment-lined baking sheet(s).
Sift together the flour, baking soda and spices. Cut candied fruits, apricots and prunes into small pieces and toss with a small amount of the flour mixture. Combine in a large bowl with the raisins and currants. Set
aside.
Beat butter and sugar in large bowl of electric mixer on high speed until light, about 2 minutes. Add the egg, mixing well after each addition. Stop the mixer and add the flour mixture. Mix on low speed just until combined. Using a wooden spoon, fold in the fruit mixture to coat all the pieces.
Drop batter onto baking sheet in walnut-size mounds with two teaspoons leaving about 2 inches between each cookie. Bake until set and tops are lightly browned, 12 minutes. Transfer to a wire rack to cool. Store in an airtight container.
3 dozen cookies
Christmas Fruit Cookies, U.S. measurements
3 cup all-purpose flour
3/4 tsp. Baking soda
1 tsp Cinnamon
1 tsp Ground Clover
1/2 tsp Ground Ginger
1 tsp Nutmeg
1/4 lb Candied Pineapple
1/4 lb Citron
1/4 lb Candied Orange Peel
1/4 lb Dried Apricots
1/4 lb Prunes
1/4 cup Dried or Candied Cherries
1 cup Raisins
1/2 cup Dried Currants
1 Cup Unsalted Butter, softened
1 1/2 cup Brown Sugar
3 Eggs
The baking directions are the same. These cookies are good for digestion, too...
6 dozen cookies