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Sherry Christmas Cookies

  All purpose flour 3 Cup (48 tbs)
  Baking powder 3⁄4 Teaspoon
  Salt 1⁄2 Teaspoon
  Diced assorted candied fruits 1 Cup (16 tbs)
  Chopped nuts 1 Cup (16 tbs)
  Shortening 2⁄3 Cup (10.67 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Light corn syrup 2⁄3 Cup (10.67 tbs)
  Eggs 2
  Sweet cooking sherry 2⁄3 Cup (10.67 tbs)

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.

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Sherry Christmas Cookies Recipe