Christmas Casserole Cookies

These look like you would need a food processor to make them … but you don’t!

Makes about 25-30, depending on what size you roll them.  Don’t make them too big — they’re sweet!  We like to serve one with a mandarin orange, for a perfect flavour combination.

Kitchen equipment:

  • Large bowl
  • Measuring cup, measuring spoons
  • Electric beaters
  • Rubber spatula
  • 2 quart casserole dish
  • Wooden spoon
  • Oven mitts
  • Plates


  • 2 eggs
  • 1 cup sugar
  • 1 tsp vanilla
  • ¼ tsp almond extract
  • 1 cup chopped walnuts or pecans
  • 1 cup chopped dates
  • 1 cup shredded coconut
  • Additional sugar for rolling


  1. Preheat oven to 350 F.
  2. Beat eggs well with electric beaters.  Add sugar gradually while beating until fluffy.  Add vanilla and almond extract and mix in.
  3. Stir in nuts, dates and coconut.
  4. Scrape into ungreased 2-quart casserole dish.
  5. Bake for 30 minutes.  Remove from oven and stir with wooden spoon.  Cool until able to handle.
  6.  Roll into small balls and roll in additional sugar.  Cool thoroughly.  Store in an air-tight container.                                    

Adapted from: Harrowsmith Country Life Baking Book (1992) 


3 thoughts on “Christmas Casserole Cookies

  1. Pingback: Winter Solstice Supper Club | SCRI cooks

  2. Pingback: Halifax Supper Club, Dec. 2015 |

  3. Pingback: Saturday Supper Club, November 2017 | Club Inclusion Cooks

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