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1 cup sugar

1/4 cup honey

1/4 cup molasses

4 tablespoons (1/2 stick) unsalted butter

4 cups cake flour

1 teaspoon each: baking powder, ground ginger, cinnamon and cardamom

1/2 teaspoon salt

1 large egg, lightly beaten

1 cup mixed dried and candied fruit, finely chopped



Combine sugar, honey, molasses and butter in a small saucepan and bring to a boil, stirring constantly.  Let this cool to room temperature.

Blend together the flour, baking powder, spices and salt in a mixing bowl.

Drain candied fruit pieces and mix with dried fruit.  Sprinkle on 1-2 tablespoons of the dry mix and chop by hand or pulse the fruit in the food processor.

Scrape the sweet mixture into the workbowl of an electric mixer.  With the machine running at low speed, add the dry ingredients, one cup at a time, alternating with the beaten egg.  The dough will be smooth and not sticky.

Add the fruit pieces and mix them in briefly.  Transfer the dough onto a lightly floured work surface and pat into a rectangle.  Wrap tightly and refrigerate for 2 hours or as long as overnight.

Line aluminum bake sheets with parchment and butter them lightly.  Preheat the oven to 375 degrees.  Cut off 1/3 of the chilled dough.  Roll it out on a lightly floured board to 1/8" thickness.  Cut dough into Christmas shapes.  Arrange cookies 1" apart on the prepared bake sheets.

Bake for 10-12 minutes, until lightly browned.  Cool on a rack while preparing the remaining dough.  Store cooled cookies  airtight in holiday tins until needed.


Yield: 4-6 dozen