From my pantry – My mum’s 
Holy Cookies

This recipe is one of my very favourites. I have enjoyed this since I was just a little girl and I always make this for Christmas. The beauty of this recipe is you can prepare the rolls of cookie dough and just refrigerate it or freeze it until you want to bake the cookies. The dough will keep for one year in your deep freezer. I am so thankful to have had the very best Mum in the whole wide world. When I bake, you are right there beside me, Mum. I love you Mum!

INGREDIENTS: THIS IS FOR A SINGLE RECIPE 
(I TRIPLE THIS WHEN I MAKE UP THE DOUGH)

2/3 cup butter (at room temperature)
1 cup light brown sugar, packed
1 egg
1- 1/2 tsp. pure almond extract
2- 1/2 cups unbleached all-purpose flour
1/2 level tsp. baking soda090
    1/2 cup red glaced cherries, chopped
1/2 cup green glaced cherries, chopped
1/2 cup Brazil nuts, chopped

Method


I used my Kitchen Aid mixer for less work. Of course you can mix the dough by hand! • Cream the butter and the brown sugar until nice and fluffy. • Add in the egg and the pure almond extract. Mix well. • Chop the cherries on your counter to small pieces. Add them to the batter. Don’t use a food processor, they will get too small. Same for the nuts. Chop by hand here. It only takes a couple of minutes to have them all done. I use my large chef’s knife. • Don’t wipe off your counter, pour the Brazil nuts on top of the counter where you chopped the cherries. The goey sticky mess on your counter will hold down the Brazil nuts while you chop them. They won’t fly all over the place. I have been making this recipe for nearly 50 years and I just discovered this to-day!!! hahaha! • Stir the chopped cherries and Brazil nuts 074into the cookie dough. Mix well. • Roll out a handful of cookie dough on a sheet of waxed paper into a cylinder shape about 2″ in diameter. Roll up the cylinder in the waxed paper and twist the ends of the waxed paper to seal. • Continue until all of the cookie dough is in rolls. Place them in Tupperware or ZipLoc freezer bags. Refrigerate or freeze. • When you are ready to bake, just line your baking sheets with some parchment paper and slice the cookies in about 6 to the inch. I like a nice thin crisp cookie. • Bake the cookies for about 8 minutes in a pre-heated 350 degree F. oven. Cool on a wire rack. These freeze beautifully either in the dough or as baked cookies. • A single recipe will make 7 dozen thin cookies. ENJOY!!!!