I have been informed by Mr Food that Saturday December 4th is cookie day! I’ve decided to have a cookie exchange day. All you need to do is either send me your favorite cookie recipe and I’ll post it here next Saturday with a link to your blog. Otherwise, promise to put a cookie recipe on your blog and send me a link to the page that it is on. I’ll post the link here for everyone to follow and get a good cookie recipe.
You don’t have a blog? Send me your recipe and I post it here for you.
Just use the “Contact the Dude” tab at the top.
Here's one of my favorite holiday cookie recipes. I also love Ranger cookies and Oatmeal Raisin, but I wanted to do something for the holidays. Believe me these are very, very good.
Prep: 40 minutes
Oven: 375 degrees F
Bake: 9 - 11 minutes per batch
Makes: about 60 cookies
- 1/2 cup butter softened
- 1/2 cup shortening
- 1 cup sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 eggs
- 1/2 teaspoon vanilla
- 1/4 teaspoon rum extract
- 2-1/2 cups all-purpose flour
- 1 cup tropical-blend dried fruit bits
- 1 cup flaked coconut
- 1/2 cup chopped macadamia nuts or pecans coconut, whole macadamia nuts, or pecan halves (optional)
- In a large mixing bowl beat butter and shortening with electric mixer on medium high speed for 30 seconds.
- Add sugar, baking soda, and salt
- Beat until combined, scraping sides of bowl occasionally.
- Beat in eggs, vanilla and run extract until combined
- Beat in as much of the flour as you can with the mixer.
- Stir in any remaining flour, the fruit bits, the 1 cup coconut and the 1/2 cup nuts
- Drop by teaspoons 2 inches apart onto an ungreased cookie sheet.
- If desired, lightly press additional coconut onto tops of cookies or top each with a macadamia nut or pecan half
- Bake for 9 - 11 minutes or until edges are light brown
- Transfer to a wire rack and let cool.
- Store at room temperature for up to 2 days.