F&F Readers Favorite Holiday Recipes IV
Posted on 23 December 2008 by admin 
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This recipe was submitted by Betty Cain:
Fruitcake Cookies
1 cup melted butter
3 eggs
1 tsp. soda
1/2 cup milk
1 cup firmly packed brown sugar
3 cups all purpose flour
1 Tbsp. ground cinnamon
6 slices candied pineapple (chopped)
1 cup red candied cherries (chopped)
1 cup green candied cherries (chopped)
15 oz package white raisins
2 cups chopped dates
7 cups chopped pecans
Combine butter and sugar, mixing well. Add eggs and beat well.
Combine dry ingredients. Add dry ingredients to butter mixture
alternately with milk mixing well after each addition.
Stir in fruit and nuts, mixing well.
Drop dough by heaping teaspoons onto well-greased cookie sheets.
Bake at 300 for about 15 minutes.
This makes a lot of cookies—enough for gift giving and eating.
Empty coffee cans with plastic lids can be decorated with wrapping
paper and bow on top for gift giving. Just fill them with the
cookies.
And last, but not least, thanks for this favorite holiday recipe submitted by Pansy Shehee:
KISSES Candy Holiday Twists
Ingredients:
- 1 bag small pretzels(twisted)
- HERSHEY’S KISSES Brand Milk Chocolates
- HERSHEY’S HERSHEY-ETS Candy Coated Milk Chocolates in red and green colors
- Additional decorative garnishes such as: small holiday themed candies, nut pieces, miniature marshmallows, candied cherry pieces
Directions:
1. Heat oven to 350°F. Remove wrappers from chocolates.
2. Place pretzels on ungreased cookie sheet. Place 1 unwrapped chocolate on top of each pretzel.
3. Bake 2 to 3 minutes or until the chocolate is soft, but not melting.
4. Remove from oven; gently press small chocolates and other decorative garnishes on top of the soft chocolate piece. Cool and serve.
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