INGREDIENTS:

1/2 c. lard or Crisco
1/2 c. butter
1/2 c. sugar
1/2 c. maple syrup
1 egg
1/4 tsp. cinnamon
1/16 tsp. cloves
1/2 tsp. anise seed or flavoring (add more if you like)
1 tsp. soda
Little salt
Pinch of pepper
1/4 c. ground almonds
1/4 c. other nuts
3 c. flour

DIRECTIONS:

Stir up like other cookies and let stand in refrigerator 1 day or overnight, if possible.

Take some of the dough and roll into long ropes and cut off about 1 inch sections or roll small pieces of dough into small balls and place on ungreased cookie sheet and bake at 400 degrees for 8-10 minutes or until done.

INGREDIENTS:

1/2 c. each mixed chopped candied fruits and peels, chopped candied cherries, raisins, and chopped pecans
1/4 c. bourbon
1/2 c. packed brown sugar
1/4 c. honey
1/2 c. butter
2 eggs
2 3/4 c. all purpose flour
1/2 tsp. baking soda
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. baking powder
1/4 c. dairy sour cream

DIRECTIONS:

Combine fruits, nuts, and bourbon. Cover, let stand several hours. In mixer bowl cream sugar, honey, and butter. Beat in eggs. Mix dry ingredients. Add to creamed mixture alternately with sour cream. Stir fruit mixture into creamed mixture. Drop by teaspoons onto greased cookie sheet. Bake in 350 degree oven for 10 to 12 minutes. Cool on wire rack. Frost, if desired. Makes about 5 dozen cookies.

INGREDIENTS AND DIRECTIONS:
Cream 1 cup butter. Gradually add 1 cup sifted powdered sugar, creaming well.

Blend in 1 unbeaten egg and 1 tablespoon vanilla. Add 2 1/4 cups sifted flour; mix well. Stir in 1 cup pecan halves and 2 cups soft candied cherries, cut in halves. Use red and green cherries. Chill 1 hour.

Divide dough into thirds and shape into rolls 12 inches long. Wrap in wax paper, chill at least 3 hours. Cut into 1/8-inch slices and place on ungreased cookie sheets. Bake at 325 degrees for 13-15 minutes until delicately browned on edges.

For quick chilling of refrigerator cookies, place them in the freezing compartment one or two hours. Makes 7 dozen.