Kriss Kringle Cookies

Kriss Kringle Cookies

2

"These are fruit cake type cookie, small and bite sized."
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Ingredients

servings 337 cals
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Original recipe yields 48 servings

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Nutrition

  • Calories:
  • 337 kcal
  • 17%
  • Fat:
  • 19.8 g
  • 30%
  • Carbs:
  • 39.1g
  • 13%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 120 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. Cream the butter and the sugar together. Beat in the eggs.
  3. Combine the cherries, pecans, brazil nuts, almonds, dates, pineapple and walnuts. Toss to coat with 1/2 cup of the flour.
  4. Sift the remaining flour with cinnamon, salt and baking soda. Add the flour mixture to the butter mixture and mix well. Stir in the fruit and nut mixture. Drop by spoonfuls onto the prepared baking sheet.
  5. Bake at 350 degrees F (175 degrees C) for 10 to 15 minutes.

Reviews

2

I LOVED the recipe. However, the liquid to flour/nut ratio is off. I halved the flour/nut and the recipe's liquids were just enough to cover the 1/2 flour/nuts. They turned out great!

Not so easy to make, but worth the effort taste-wise.