These are like little mini fruitcakes that go great with coffee, tea, egg nog, milk, mulled wine, cider, hot chocolate… pretty much any holiday beverage you prefer.

They’re great to give as gifts, store well in cookie jars and air-tight canisters. They also travel/ship well for those out-of-town travelers and Care Packages.

INGREDIENTS:
1/2 cup butter
1 cup sugar
2 eggs
1/4 cup sour cream
1/4 cup sifted flour
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
1/4 tsp ground cloves
1 cup quick-cooking rolled oats
1 cup finely snipped dates
1/2 cup raisins
1 cup chopped pecans
1/2 cup chopped candied cherries
Halved candied cherries (to top cookies with)

DIRECTIONS:
Cream butter, sugar, and eggs until fluffy. Stir in sour cream.
Sift together flour, cinnamon, soda, salt, cloves. Stir into creamed mix.
Mix in oats, pecans, dates, raisins and chopped cherries.
Drop from spoon 2″ apart onto lightly greased cookie sheet. Top each with halved cherry.
Bake at 350 for 10-12 minutes.
Cool on rack.
Makes approximately 5 dozen.

This recipe has been entered in the 2011 Holiday Recipe Exchange. “Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by OXO.”

http://franklymydearmojo.com/2011/11/17/recipe-yuletide-drops-cookies/

Here’s another great Christmas cookie recipe from my mom. These were always my favorite; even now I still can never get enough.

I haven’t made them yet this year, so there’s no photos on the blog. But trust me. As soon as I make them, I’ll photograph their melty gooey yumminess for all to see.

INGREDIENTS:
1 cup butter
1-1/2 cup sifted confectioners sugar
1 tsp vanilla
1 egg
2-1/2 cup sifted flour
1 tsp baking soda
1 tsp cream of tartar
1/4 tsp salt
1 cup small gumdrops, sliced (don’t use black)

DIRECTIONS:
Thoroughly cream butter, sugar and vanilla. Beat in egg.
Sift together flour, baking soda, cream of tartar and salt. Gradually stir into creamed mixture; mix well.
Shape dough into roll 2″ in diameter x 12″ long. Wrap in wax paper, chill several hours or overnight.
Cut 1/4-inch thick slices. Place on ungreased cookie sheet. Decorate tops with gumdrop slices.
Bake at 350 for approximately 12 minutes, or until lightly browned.
Cool slightly before removing from pan.
Makes approximately 4 dozen.

This recipe has been entered in the 2011 Holiday Recipe Exchange. “Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by OXO.”

http://franklymydearmojo.com/2011/11/17/recipe-gumdrop-gems-cookies/

LEMON KNOTS

5 cups flour and more if needed
3 tsp. baking powder
1 tsp baking soda
1 cup sugar
1/4 tsp salt
4 eggs beaten
1 cup sour cream
2 sticks butter
3/4 tsp. vanilla

Cream butter and sugar, add eggs, mix sour cream into flour with hands,then add rest of ingrediants slowly. Keep adding more flour until youhave a smooth not sticky dough.(it may take 1 or 2 more cups of flouror more). I put dough into fridge for a few hours or up to 2 days.Roll into knots or balls.
Bake 350 oven for 15 or 20 min., bottom of cookies will be brown.
cool cookies. ______________________________________________________
Frosting
1cup powdered sugar
1 or 2 tsp. lemon extract. (I use 1)
few drops of water

Mix until medium thick consistancy. Dip just top ofcookie into mixture. Let them dry very well and then store in fridge until your ready to serve.
Should make about 100 cookies if small enough.

megancrose at gmail dot com