Sherry Christmas Cookies Recipe
Ingredients
| All purpose flour | 3 Cup (16 tbs) | |
| Baking powder | 3/4 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| 1 cup finely diced assorted candied fruits | ||
| Nuts | 1 Cup (16 tbs), chopped | |
| Shortening | 2/3 Cup (16 tbs) | |
| Sugar | 1/2 Cup (16 tbs) | |
| Light corn syrup | 2/3 Cup (16 tbs) | |
| Eggs | 2 | |
| 2/3 cup sweet cooking sherry | ||
Directions
Combine flour, baking powder, and salt.
Dredge fruits and nuts with 1/2 cup of flour mixture and set aside.
Cream shortening and sugar; add corn syrup and mix well.
Add eggs and beat until smooth.
Add combined dry ingredients alternately with sherry, mixing well after each addition.
Gently fold in fruit mixture.
Spoon batter into small greased cupcake pans.
Bake at 325° for 25 to 30 minutes.
Store in covered container.
Dredge fruits and nuts with 1/2 cup of flour mixture and set aside.
Cream shortening and sugar; add corn syrup and mix well.
Add eggs and beat until smooth.
Add combined dry ingredients alternately with sherry, mixing well after each addition.
Gently fold in fruit mixture.
Spoon batter into small greased cupcake pans.
Bake at 325° for 25 to 30 minutes.
Store in covered container.
Chef
