In our community cookbook, we ask readers to submit their best-loved recipes. Here’s a taste of what got the highest raves in the Southern Living test kitchen this month.
WINNER! From the Kitchen of Jennifer Heichel
Jennifer’s clever twist on the infamous holiday classic takes the (fruit) cake! It makes about 9 dozen, perfect for swapping. Chock-full of dried fruit and pecans, these chewy two-bite nibbles won’t be relegated to the re-gift pile.
- 1 1/2 cups sugar
- 1 cup butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- Pinch of salt
- 1 pound mixed candied fruit and peel
- 4 cups chopped toasted pecans
- 1 cup raisins
- 1 cup maraschino cherries, chopped
Preheat oven to 300°. Beat sugar and butter at medium speed with a heavy-duty electric stand mixer until creamy. Add eggs, 1 at a time, beating until blended after each addition. Stir in vanilla. Sift together flour, baking soda, and salt; gradually add to sugar mixture, beating until blended. Stir in candied fruit and peel, pecans, raisins, and cherries. Drop dough by tablespoonfuls 1 inch apart onto lightly greased baking sheets. Bake 18 to 20 minutes or until lightly browned. Cool completely on wire racks (about 20 minutes).
And check out these sensational runners up!
Honey-Orange Ginger Cookies
from the Kitchen of Ellie Leese
“I brought these to my Girl’s Gourmet group last year for our cookie challenge. They were a hit! The orange and ginger give them extra zing.”
Cornmeal Sugar Cookies
from the Kitchen of Robin Warren
“For me, the cornmeal gives a traditional sugar cookie a more complex crunch,” says Robin. Cut the dough into desired shapes.
Share Your Recipe! If it wows the Test Kitchen, we’ll feature it in the magazine and send you a SL cookbook: southernliving.com/recipeswap.
Note: All submitted recipes become the property of Southern Living and may be used for any purpose.