Twelve Days of Christmas Cookies - Part 4

 We're still making cookies (or candy, as a slight diversion). Twelve recipes for the 12 days of Christmas.

Chocolate Fruitcake Bars

Once upon a time, a brownie and a fruitcake met; they fell in love, got married, and had a baby. OK, seriously, I have a confession to make—I love fruitcake, I always have and I always will, but my kids would have nothing to do with it. Too nutty, too fruity, and whoever thought that candied grapefruit peel could be a good thing?

On the other hand, what's not to love about a chocolate brownie? Somehow, with this adaptation, this clever Mom made a fruitcake that everyone in the Carb Diva family likes.

Ingredients

• 1/2 cup flour, sifted
• 2 tablespoons unsweetened cocoa powder
• 1/4 teaspoon baking powder
• 1/2 cup granulated sugar
• 1/4 cup butter, softened
• 1 egg
• 1/2 teaspoon vanilla
• 1 tablespoon milk
• 1 tablespoon coffee or chocolate liqueur
• 1 tablespoon light rum
• 1/2 cup walnuts, chopped
• 1/4 cup red candied cherries, chopped
• 1/4 cup chopped dates
• 1/4 cup chopped dried apricots
• 1/4 cup chocolate chips

Instructions

1. Preheat oven to 350 degrees F.
2. Mix together flour, cocoa powder, and baking powder. Set aside.
3. Cream together sugar and butter until light and fluffy. Stir in egg and vanilla.
4. Beat in flour mixture, and then add liquid ingredients and stir just until blended (don't over mix).
5. Stir in chopped nuts, fruits, and chocolate chips.
6. Spread batter in greased and floured 9-inch square baking pan.
7. Bake in preheated
   oven for 20-25 minutes. Cool and cut into squares.

Santa's Whiskers

Photo Credit: Meghan (BakeItAfterall.com)

This next recipe is from a 1975 Better Homes and Gardens publication "Homemade Cookies Cookbook" a well-worn, well-loved book. My daughters always enjoyed looking at the photographs—they wanted to bake every cookie in the book!

Ingredients

• 1 cup butter, softened
• 1 cup sugar
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 3/4 cup finely chopped red or green candied cherries
• 1/2 cup finely chopped pecans
• 3/4 cup flaked coconut

Instructions

1. In a mixing bowl cream together butter and sugar; blend in milk and vanilla. Stir in flour, chopped candied cherries, and pecans. Form dough into two 8-inch rolls.
2. Roll in flaked coconut to coat the outside. Wrap in waxed paper or clear plastic wrap; chill thoroughly.
3. Preheat oven to 375 degrees F. Cut dough logs into 1/4-inch thick slices. Place on an ungreased baking sheet. Bake till edges are golden, about 12 minutes. Makes about 60 cookies.