Adapted from Gourmet Cookbook (1956, 8th edition)
Note: The pecans can be replaced with walnuts; the dates can be replaced with dried apricots; the candied cherries can be replaced with dried cranberries (and the dried cranberries don’t need to be chopped). If you are chopping your own dates, use a little sugar to keep the dates from sticking to the knife blade and to each other.
Active time: If you are chopping your own ingredients, it could take about an hour or a little more, including baking time.
Ingredients:
2 eggs, lightly beaten
1 cup granulated sugar
2 cups chopped pecans
1 pound dates, pitted and chopped
¼ pound candied cherries, cut into small pieces
1 teaspoon vanilla
½ cup flour
1 teaspoon baking powder
Preparation:
Preheat oven to 350 degrees.
Sift together the flour and the baking powder, set aside. In a large bowl, by hand using a wire whisk, cream together the eggs and the sugar. Using a flat wooden spoon, add the pecans, dates, candied cherries, and vanilla. Add the dry ingredients and mix until combined. Spread the batter in an unbuttered shallow rimmed baking pan (about 10 x 15 inch size, or jelly roll pan size) and bake for 30 minutes. Cut cake into small bars while still warm, about 1.5 x 2.5 inches in size, or a size to your liking. Cool bars completely on a rack. Store in an airtight container or tin, layered with wax paper for maximum freshness.
Ruth's Christmas Cookies 