Christmas Rocks

• Produce

  • 1 cup Candied cherries
  • 2 cups Candied pineapple
  • 1 cup Cranberries, dried
  • 1 cup Dates, pitted

• Refrigerated

  • 1 Egg, whole

• Baking & Spices

  • 3/4 cup All-purpose flour
  • 1/4 tsp Baking soda
  • 1/3 cup Brown sugar
  • 1/2 tsp Cinnamon, ground
  • 1/2 tsp Vanilla extract

• Nuts & Seeds

  • 1/2 cup Almonds
  • 1/2 cup Pecans
  • 1 cup Walnuts

• Dairy

  • 1/4 cup Butter

• Other

  • Non-stick pan spray

Found on afamilyfeast.com

Ingredients

• 1 cup walnuts
• ½ cup almonds
• ½ cup pecans
• 1 cup pitted dates
• 1 cup candied cherries
• 2 cups candied pineapple
• 1 cup dried cranberries
• ¾ cup all purpose flour, divided
• ¼ cup butter, softened
• ⅓ cup brown sugar
• 1 whole egg
• ½ teaspoon ground cinnamon
• ¼ teaspoon baking soda
• ½ teaspoon vanilla extract
• Non-stick pan spray

Directions

• Preheat oven to 350 degrees F. Place rack in top one third of oven.
• In a food processor, pulse each nut one at a time until pea sized and place in a large bowl.
• Pulse the four fruits one at a time to same size and add to nuts in bowl.
• Add ½ cup of the flour to the fruit and nuts and toss and mix until combined. Set aside.
• In a separate bowl, mix butter and brown sugar until creamed. (I used a stand mixer with a paddle attachment but this could be done by hand)
• Add the egg and combine.
• Add remaining flour, cinnamon, baking soda and vanilla and combine.
• Pour this mixture over the fruit and nuts and combine by hand.
• Line four cookie sheets with parchment paper and lightly spray with non stick pan spray.
• Divide mixture into 48 one ounce drops using a small scoop placing 12 per pan.
• Bake two pans at a time in top third of oven for 20 minutes but watch that bottoms don’t get too browned. Rotate pans after ten minutes.
• Remove to a rack to cool.
• Seal and an airtight container.