Santa's Cookies

This is a recipe that Katie made. They are SO yummy!

She made them with her little brothers and took the pictures and she would like to share it with you.

Preheat oven to 350 degrees F.

Cream 1 1/4 cups butter or margarine

and 2 cups of sugar in a mixing bowl until fluffy.

Add two eggs

and 2 teaspoons vanilla to creamed butter mixture and beat well.
In another mixing bowl, combine 2 cups flour (we are gluten-free, so we used a gluten-free flour mix),

3/4 cups cocoa,
1 teaspoon baking soda

and 1 teaspoon salt.

Gradually add to creamed mixture.

Add 2 cups of Fruit Cake mix fruit

and 1 cup chopped nuts (we used walnuts).

Roll into small balls and place on cookie sheet.
Bake 10-12 minutes.
Let cool before storing in an airtight container.
Makes about 6 dozen.

Santa's Cookies for Cookie Exchange

(Makes about 6 dozen.) 

1 1/4 cups butter or margarine
2 cups sugar
2 eggs
2 tea. vanilla
2 cups flour
3/4 cup cocoa
1 tea baking soda
2 cups Fruitcake Mix candied fruit
1 cup chopped nuts

Preheat oven to 350 degrees F.

Cream butter or margarine and sugar in a mixing bowl until fluffy.

Add eggs and vanilla to creamed butter mixture and beat well.

In another mixing bowl, combine flour, cocoa and baking soda.

Gradually add flour mixture to creamed mixture. Add Fruit Cake mix fruit and chopped nuts. Roll into small balls and place on cookie sheet.

Bake 10-12 minutes.

Let cool before storing in an airtight container.

 GFCF Santa's Cookies

 1/2 original Recipe (3 dozen)

5/8 cup margarine
1 cup sugar
1 egg
1 tea. vanilla
1 cup gluten-free flour
3/8 cup cocoa
1/2 tea baking soda
1 cup Fruitcake Mix candied fruit
1/2 cup chopped nuts

Preheat oven to 350 degrees F.

Cream margarine and sugar in a mixing bowl until fluffy.

Add the egg and vanilla to creamed margarine mixture and beat well.

In another mixing bowl, combine gfcf flour, cocoa, and baking soda.

Gradually add the flour mixture to the creamed mixture. Add the Fruit Cake mix fruit and the chopped nuts. Roll into small balls and place on cookie sheet.

Bake 10-12 minutes.

Let cool before storing in an airtight container.