Christmas Rocks Recipe
I am sure we both will agree that this Christmas Rocks is simply delicious And I am double sure that this recipe of Christmas Rocks makes it super delicious. This Christmas Rocks is never going to fail as a Dessert. I hope that this Christmas Rocks recipe is suited to your tastes and wish you luck in preparing it.
Ingredients
1/4 pound butter
1/2 cup sugar
3 eggs
1 teaspoon baking soda dissolved in 1 tablespoon warm water
2 cups sifted all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon cloves
1 pound walnuts, broken
1 pound pitted dates, coarsely cut
Red and green candied cherries
Directions
Cream the butter and sugar until light.
Beat in the eggs one at a time.
Stir in the dissolved baking soda.
Sift the flour with the cinnamon and cloves.
Add the walnuts and dates, mixing well to coat.
Add to the egg mixture; mix well.
Drop from a teaspoon into mounds on a greased cookie sheet at least 1 inch apart.
Garnish the tops with a small piece of red or green candied cherry.
Bake in a 375° oven for 8 to 10 minutes, or until golden.
Remove the cookies immediately from the baking sheet and cool on racks.
Store in a tightly covered container with sheets of waxed paper between the layers.
Bake in a 325° oven for about 10 minutes, or until golden and slightly firm to the touch.
Remove the cookies immediately from the baking sheets and cool on racks.
Store in tightly covered containers with sheets of waxed paper between the layers.
Beat in the eggs one at a time.
Stir in the dissolved baking soda.
Sift the flour with the cinnamon and cloves.
Add the walnuts and dates, mixing well to coat.
Add to the egg mixture; mix well.
Drop from a teaspoon into mounds on a greased cookie sheet at least 1 inch apart.
Garnish the tops with a small piece of red or green candied cherry.
Bake in a 375° oven for 8 to 10 minutes, or until golden.
Remove the cookies immediately from the baking sheet and cool on racks.
Store in a tightly covered container with sheets of waxed paper between the layers.
Bake in a 325° oven for about 10 minutes, or until golden and slightly firm to the touch.
Remove the cookies immediately from the baking sheets and cool on racks.
Store in tightly covered containers with sheets of waxed paper between the layers.
