Aunt Betty’s Homestyle German Rocks
Old-fashioned, chunky spice cookies packed with nuts and fruit—rustic, cozy, and perfect with tea or coffee
Ingredients
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 cup chopped nuts (walnuts or pecans)
- 1 cup raisins or chopped dates
- ½ cup candied citron or mixed candied fruit (optional)
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 175°C / 350°F. Line baking sheets with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then add vanilla.
- In another bowl, whisk together flour, baking soda, baking powder, cinnamon, cloves, nutmeg, and salt.
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Fold in nuts, raisins (or dates), and candied fruit if using.
- Drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10–12 minutes, until set and lightly golden.
- Let cool on the pan for a few minutes, then transfer to a wire rack to cool completely.
Tips
- These cookies are meant to look rustic and “rocky”—don’t flatten them.
- Flavor gets even better the next day
- Store in an airtight container up to one week.