My Mother’s Kitchen: ‘Cocoanut Fruit Rocks’ Cookie Recipe

Now that Hallowe’en is over and the Christmas countdown has begun, thoughts turn to buying perfect Christmas presents, to pulling out the Christmas decorations and twinkling lights, and to Christmas baking.

Mom loved baking for the Christmas holiday season; when I was growing up, she started early in the fall, making light and dark fruitcakes that she prepared, steamed and baked and wrapped in aluminum foil before placing them in ceramic crocks for six weeks or more to allow the flavours to meld together.

In 2009 most of us don’t have time to bake cakes that take hours to make and six weeks or more of maturing to be ready to eat; I have mom’s small, medium and large fruitcake pans with their removable bottoms but confess that I have never made fruit cake. But I have made Christmas Pineapple Cake, War Cake and Gumdrop Cake, Scotch Cookies, Sugar Cookies and today’s recipe–Cocoanut Fruit Rocks.

If you’re beginning your search for recipes to make this Christmas season jolly, please come back often to check out the cakes, cookies, squares and breads I’ll be featuring in the upcoming weeks. Who knows, you may just find a new ‘family favourite’ that you’ll one day want to pass on to your children. Thanks for reading!

Cocoanut Fruit Rocks

½ up butter
½ cup white sugar
2 eggs
1 cup flour
1 tsp. baking powder
1 cup cocoanut
¼ cup walnuts
¾ cup dates (chopped)
¼ to ½ cup cherries (chopped)

Flour the fruit. Cream butter and sugar. Add unbeaten eggs. Add part of the flour, then add floured fruit.  Add rest of flour. Drop by spoonful on greased cookie sheet. Bake in moderate (350°F) oven until nicely browned.



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