Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 1/2 cup shortening
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups chopped walnuts
- 2 cups dark seedless raisins
- 1/2 cup dried currants
- 1/2 cup candied cherries (red and/or green)
- 1/2 cup candied pineapple
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, cloves, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter, shortening, and brown sugar using an electric mixer until light and fluffy (about 3-4 minutes).
- Beat in the eggs, one at a time, ensuring each is fully incorporated. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the walnuts, raisins, currants, candied cherries, and candied pineapple using a spatula or spoon.
- Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart.
- Flatten each dough ball slightly with the back of a spoon or your fingers to ensure even baking.
- Bake for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Once cooled, store your Christmas Rocks cookies in an airtight container for up to a week or freeze for longer storage. Enjoy!