Drop Cookies
Christmas Cookies

• 1/2 cup butter or margarine
• 1 cup firmly packed light brown sugar
• 4 eggs, beaten
• 3 cups all-purpose flour, divided
• 1 teaspoon baking soda
• 3/4 teaspoon ground cardamom
• 2 cups chopped pecans
• 1 (8 ounce) package candied pineapple, chopped
• 1/4 pound candied orange rind, chopped
• 1/4 pound candied lemon rind, chopped

Cream butter in a large mixing bowl; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Add 2 1/2 cups flour, mixing until well blended.

Combine 1/2 cup flour, soda, and cardamom in a large mixing bowl; add pecans and chopped candied fruit, tossing well to coat. Add to creamed mixture, and blend well.

Drop dough by teaspoonfuls 2 inches apart onto greased cookie sheets. Bake at 275° for 12 to 15 minutes. Remove to wire racks to cool. Store in airtight containers.

Yield: 5 dozen.

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