Aunt Rose's Christmas Cookies

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Recipe for Aunt Rose's Christmas Cookies, a traditional German cookie from a real German grandmother.


  • 10 ounces pecans
  • 1 cup honey
  • 1 cup butter
  • 1 pound mixed candied fruit
  • 1 1/4 cups brown sugar
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1 teaspoon nutmeg
  • 2/3 cup sherry wine
  • 1 tablespoon water
  • 1/2 teaspoon salt
  • 1 teaspoon cream of tartar
  • 6 3/4 cups sifted flour
  • 1 tablespoon baking soda
  • colored sugar sprinkles
  • Icing:
  • 1 pound confectioner\'s sugar
  • 1/3 cup water
  • 1/2 cup shortening
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon meringue powder or 1 egg white


  1. The day before mixing dough, grind the nuts and candied fruit together using a meat grinder or food processor. Put in large bowl. Add wine and mix. Cover and refrigerate until next day.
  2. Dissolve baking soda and cream of tartar in water. Set aside. In a large pan, heat honey, butter and sugar until dissolved. Add spices, ground nuts, fruits and wine mixture, then add dissolved soda and cream of tartar. Stir well and cool a little. Start adding flour and mix until too stiff to mix by hand. Transfer to heavy-duty mixer fitted with dough hook and mix in the rest of the flour. Mix well. Divide dough into four or five portions. Wrap in waxed paper and refrigerate until cool. (Dough may be kept in refrigerator up to one week.)
  3. When ready to bake, bring dough to room temperature. Roll on lightly floured surface to approximately 1/8 - 1/4 inch thickness. Cut with cookie cutter dipped in flour. Put on non-stick cookie sheets. bake at 350°F. for 15 minutes or until lightly browned on the bottom. Cool on wire racks.
  4. Ice cookies when cool. Mix all icing ingredients together until smooth. Ice cookies then sprinkle with colored sugar. slice of apple and they will soften.