Fabulous Fruit Cake Cookie Recipe at the End!**
Aloha Beautiful Souls,
The holiday season tends to bring out the compulsive side of us. Propaganda takes over our being. “Black Friday,” “Cyber Monday,” “Giving Tuesday”…. Bam! Bam! Bam! Commercialism goes into hyper-drive and it all comes from the finite resources of our Mother Earth. Few of us have been taught to appreciate our food source, and everything else that we use, wear, or buy. Everything comes from the Earth, including bows and wrapping paper, which are not recyclable.
Health is our greatest wealth! So, why not give the gift of a nutritious homemade meal to those you care for? Or make these homemade Fruit Cake Cookies!
(Recipe at bottom of page.)
Live a low carbon footprint Recipe. Give the gift of love and your Time!
Living a healthy lifestyle fueled by whole foods gives me the nourishment to rock and roll. Invest in your health and share the nourishment with others this holiday season and beyond. Giving of Our time is often the Greatest Gift.
‘Tis the season to celebrate great food, music, family, and friendships.
Enjoy these Fruit Cake Cookies
Healthier decadence then most and a great gift idea.
(I have not made a vegan or gluten free recipe for Fruit Cake Cookies yet. If you have one, please share.)
All organic ingredients
(You’re worth it… and so are those you share them with.)
1/2 pound dried figs or dates coarsely chopped
1/4 pound raisins
1/4 pound dried apricots, or other colorful dried fruit, coarsely chopped
1 tablespoon honey
2 tablespoons dry sherry
1 tablespoon freshly squeezed lemon juice
6 ounces chopped nuts of your choice. (I prefer Mac Nuts)
1/2 pound (2 sticks) unsalted butter, at room temperature
1/2 teaspoon ground cloves
1/2 teaspoon cinnamon
1/2 cup fine white sugar
1/3 cup light brown sugar, firmly packed
1 extra large egg
2 cups whole wheat pastry flour
2/3 cups all-purpose flour
Watch how to make this recipe.
Combine all the dried fruit, honey, sherry, lemon juice, nuts, and a pinch of salt in a medium-size bowl. Cover and allow to sit overnight at room temperature.
Use an electric mixer, cream the butter, cloves, cinnamon and the sugars on medium speed until smooth, about 3 minutes, then add the egg and blend. With the mixer still on low, slowly add the flours and 1/4 teaspoon salt just until combined. Don’t over mix! Add the fruits and nuts, including any liquid in the bowl.
Divide the dough in half and place each half on the long edge of a 12 by 18-inch piece of parchment or waxed paper. Roll each half into a log, 1 1/2 to 1 3/4-inch thick, making an 18-inch-long roll. Refrigerate the dough until firm, about an hour or two.
Preheat the oven to 350 degrees.
Cut the logs into 1/2-inch-thick slices with a sharp knife. Place the slices 1/2-inch apart on ungreased sheet pans and bake for 15 to 20 minutes, until lightly golden. Let cookies cool (eat some first while hot) and then pack in a tin, or clear canning jar. They are beautiful cookies, so you will feel good about showing them off and sharing. They actually get better with age, after a few days…. not a month. 🙂
Food Is Medicine ~Food is Love ~Food is Sacred: Fuel Your Life, and Others With Nutrients & Love